Chicken Chile Cheese Quiche Cups
These easy, dynamic little chicken and cheese quiches are a crowd-pleasing appetizer! Mild green chiles add a southwest flavor without the heat. You might also enjoy these Barbecue Chicken Crescents!
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.
Notes
NUTRITION INFORMATION
PER SERVING (1 SERVING/CUP, 22g): 45 calories, 30 calories from fat, 3g total fat, 2g saturated fat, 0g trans fat, 25mg cholesterol, 70mg sodium, 1g carbohydrates, 0g dietary fiber, 0g sugars, 3g protein, 3mcg folate, 0mg vitamin C, 0mg iron.