Tiny Quiche | Midwest Living

Tiny Quiche

Tiny Quiche

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  • Makes: 15 servings
  • Hands On 20 mins
  • Total Time 35 mins

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Prebaked phyllo shells (available at large supermarkets) make this party-perfect recipe an absolute snap to make -- start to finish, you'll be done in 35 minutes.


  • 15 baked miniature phyllo dough shells
  • 3 tablespoons shredded cheddar cheese
  • 2 tablespoons finely chopped red bell pepper
  • 2 tablespoons chopped fresh chives, plus extra for garnishing (if desired)
  • 2 eggs
  • 2 tablespoons half-and-half
  • 1/4 teaspoon salt
  • 1/4 teaspoon cayenne pepper


  1. Preheat oven to 350 degrees F. Arrange phyllo shells on a foil-lined baking sheet or in a shallow baking pan.
  2. Stir together the cheese, bell pepper and chopped chives in a small bowl, then distribute mixture evenly among the shells (a generous pinch per shell is about all you'll need).
  3. In a 1- or 2-cup glass measuring cup with a spout whisk together eggs, half-and-half, salt and cayenne. Slowly pour egg mixture into each shell, filling each nearly full (there may be a little egg mixture leftover). Bake until puffed and lightly browned, about 15 minutes. Garnish with additional chives, if desired.

Nutrition Facts

(Tiny Quiche)

Servings Per Recipe 15, chol. (mg) 27, sat. fat (g) 1, Riboflavin (mg) 0, carb. (g) 2, Niacin (mg) 0, Thiamin (mg) 0, cal. (kcal) 33, vit. A (IU) 129, iron (mg) 0, Fat, total (g) 2, vit. C (mg) 2, sugar (g) 0, Potassium (mg) 17, pro. (g) 2, calcium (mg) 16, Trans fatty acid (g) 0, Cobalamin (Vit. B12) (µg) 0, fiber (g) 0, sodium (mg) 71, Monounsaturated fat (g) 0, Pyridoxine (Vit. B6) (mg) 0, Polyunsaturated fat (g) 0, Folate (µg) 5

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