Chicken Chile Cheese Quiche Cups

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 30
Baking Temp 350°F

Equipment

  • Large baking sheet
  • Parchment paper

Ingredients

  • 30 mini phyllo pastry shells
  • 2 large eggs
  • ½ cup heavy whipping cream
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 cup cooked, finely diced chicken
  • 1 4-ounce can diced green chiles
  • 2 tablespoons finely chopped fresh cilantro
  • ½ cup shredded Monterey Jack cheese

Instructions

For the Quiche Cups

  • Preheat oven to 350oF. Arrange the phyllo shells on a baking sheet lined with parchment paper.
  • In a small bowl, whisk together the eggs, cream, salt, and pepper.
  • In another small bowl, toss together the chicken, chiles, cilantro and cheese.
  • Spoon 1 rounded teaspoon of chicken filling into each phyllo shell. Then add about 1 teaspoon of the egg mixture. Let the shells sit for about a minute so the egg mixture can settle to the bottom.
  • Add another small amount of the chicken mixture to each shell, and add about another teaspoon of the egg mixture, filling it close to the top.
  • Bake the cups about 15 minutes, or until the center is set. Serve warm. Leftovers should be covered tightly and stored in the refrigerator.

Helpful hints

  • Add some diced jalapeños to spice them up a bit.
  • After the quiche cups have cooled, you can freeze them in a sealed container. To serve, reheat them in a 350oF oven for about 10-15 minutes.

NUTRITION INFORMATION

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