Ingredient List
For the Quiche Cups:
  • 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
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.

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