Vegetarian Mini Quiche Lorraine with Phyllo Dough and Sun-Dried Tomatoes
Crispy phyllo cups, sun-dried tomatoes, cheese and yogurt filling. A lighter vegetarian quiche Lorraine — ready in 33 minutes.
Ingredients
- 3 tablespoons butter for greasing and brushing
- 10 sheets phyllo dough
- ½ shallot finely chopped
- 10 sun-dried tomatoes in oil, drained and roughly chopped
- 3½ oz. grated cheese Gouda finely grated
- 5 eggs size L
- ¾ cup yogurt
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
- ⅛ teaspoon ground nutmeg freshly grated
Ingredients you need per step are listed below the step in Italic
Instructions
- Preheat the oven to
430 °F (convection oven) or 
400 °F (fan oven). Brush five holes of a cupcake tin generously with melted butter.3 tablespoons butter - Cut each phyllo sheet in half.10 sheets phyllo dough
- Press one halved sheet into each buttered hole. Brush with melted butter. Repeat until each cup has 4 layers of phyllo. Let the edges fan out naturally.
- Divide the finely chopped shallot, chopped sun-dried tomatoes, and grated cheese evenly among the five cups.½ shallot, 10 sun-dried tomatoes, 3½ oz. grated cheese
- In a bowl, whisk the eggs with the yogurt. Season with salt, pepper, and nutmeg.5 eggs, ¾ cup yogurt, ¼ teaspoon salt, ⅛ teaspoon ground black pepper, ⅛ teaspoon ground nutmeg
- Pour the egg mixture into each cup, filling to just below the rim.
- Bake for 18 minutes until the filling is set and the phyllo edges are golden and crisp.
- Cool for 5 minutes in the tin before removing. Serve warm or at room temperature.
NOTES
1. Phyllo dough: Keep unused sheets under a slightly damp tea towel — phyllo dries out and tears quickly when exposed to air.
2. Layers: Four phyllo layers per cup is the minimum for structure. Brush with butter between each layer.
3. Sun-dried tomatoes: Use the oil-packed kind for ease. Pat dry before chopping to prevent a greasy filling.
4. Yogurt: Full-fat plain only. Low-fat yogurt can make the filling watery.
5. Don't overfill: Fill cups to just below the rim. The egg mixture puffs slightly as it bakes.
6. Storage
These are best eaten fresh.
- Refrigerator: Up to 3 days, in an airtight container. Wrap in aluminum foil. Reheat at 300°F (150°C) for 15 minutes or until warm.
- Freezer: Up to 1 month, fully baked and cooled.
- Reheat from frozen at 320°F (160°C) for 15 minutes. The phyllo crisps back up on reheating but will never be quite as light as straight from the oven.
Nutrition
Calories: 354kcal | Carbohydrates: 25g | Protein: 15g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 207mg | Sodium: 570mg | Fiber: 1g | Sugar: 4g | Vitamin A: 722IU | Vitamin C: 2mg | Iron: 2mg
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