Egg & Halloumi Mini Quiches
Servings 6, Total Time 40 minutes
Summer’s bounty shines in this simple yet flavorful quiche, highlighting freshly harvested tomatoes and vibrant squashes for taste and color. The phyllo crust provides a crisp, flaky texture that complements the soft and creamy filling made from a blend of eggs and seasonal vegetables, making this quiche delightful. Each bite delivers a burst of flavor, perfect for gatherings with friends or family brunches.
Ingredients:
12 sheets of phyllo dough, thawed
¼ cup olive oil
2 green onions, green and white parts, sliced
4 large ripe tomatoes, diced
2 medium summer squash, diced
1 tsp crushed red pepper flakes
1 clove garlic, minced
8 eggs, lightly beaten
¼ cup milk
½ tsp sea salt
½ tsp black pepper
½ tsp dried Greek oregano
1 cup grated halloumi cheese
½ cup fresh oregano, chopped, plus more for garnish
2 tbsp warm milk
2 tbsp sesame seeds
Steps:
Preheat oven to 375ºF.
In a large sauté pan, heat oil over medium heat. Add green onions and squash, sauteing until softened. Stir in garlic, red pepper flakes, and tomatoes, cooking for 2 minutes. Once done, remove from the heat and set aside.
Combine the eggs, milk, dried oregano, salt, and pepper in a medium bowl. Mix in the halloumi cheese and chopped oregano.
Take 12 sheets of phyllo out of the package and put them away. (Make sure to reroll the unused sheets and follow the storing instructions on the package.) Cover the phyllo sheets with plastic wrap and a damp towel to prevent them from drying out.
Brush a standard-size 12-cup muffin pan with olive oil. Using a sharp knife, cut the stack of phyllo in half lengthwise and then cut in half horizontally. Fold each piece in half and place it in a muffin cup, gently pressing it down and brushing the top with olive oil. Repeat this process 4 times for each cupcake, making sure to do this with all 12 muffin cups.
Spoon ¼ cups of the quiche filling into each phyllo muffin cup. Brush with warm milk and sprinkle sesame seeds.
Bake in the oven for 20-25 minutes or until the egg is set.
Garnish with fresh oregano and serve with prosciutto or bacon and marinated kalamata olives.