Everyone in our family loves eggs! My kids just gobble them up and we go through at least 2 dozen a week these days it seems. We eat them for breakfast, lunch, or dinner and we’re always looking for new ways to add more eggs into our diet because they’re so tasty and healthy! I recently teamed up with The Egg Farmers of Canada to create this Chocolate Spice Meringue Torte that’s the perfect egg-inspired winter dessert, but for a change of pace I’m sharing these Roasted Red Pepper Phyllo Quiche Cups with you today! They are our new favourite way to enjoy eggs because they’re fun to make, they’re so delicious and they’re packed with nutrition! They’re nice and versatile and perfect for breakfast, brunch, or as an appetizer, and they look so pretty too! You’re going to love them!
Looking for more appetizer ideas? Try these Mushroom Crostini with Herbs and Garlic or these Skinny Greek-Style Turkey Meatballs with Tzatziki Dipping Sauce!
2 small red peppers
4 large sheets of phyllo pastry from the frozen section of the grocery store, each sheet cut into 12 squares
1/3 cup chopped green onions
3/4 cup milk
3/4 cup shredded cheddar cheese (I use reduced fat cheese)
A pinch or two of sea salt and pepper
a few chopped green onions for garnish (optional)
Preheat your oven to 450 degrees Fahrenheit. Place the red peppers on a baking sheet lined with parchment paper and roast them at 450 degrees for 30 minutes, turning them over at about the 15-minute mark. Remove them from the oven and cut them open so they cool quickly. You should be able to peel the skin off easily and the stem and seeds should also be easy to remove. Once they’re cool enough to handle, chop the peppers and set them aside.
Turn your oven to 350 degrees Fahrenheit and let it reach the correct temperature while you assemble the quiches.
Cut your phyllo pastry (4 sheets thick) into 12 squares (each square will be 4-sheets thick). Spray a 12-cup muffin tin with some cooking spray (I use my Misto with canola or olive oil) and arrange the phyllo squares in each muffin cup, offsetting the corners to create a flower-petal effect.
Add the eggs, milk and salt and pepper to a bowl and whisk until combined.
Distribute half the chopped roasted red pepper evenly between each of the 12 muffin cups. Sprinkle the half the shredded cheese and all the green onions overtop of the roasted red pepper. Pour the egg mixture evenly into the 12 muffin cups and top with the remaining chopped roasted red pepper and the remaining shredded cheese (layering the ingredients like this helps create a nice presentation with a little bit of red peeking through the top of the egg mixture once they’re baked).
Bake immediately for about 18 minutes at 350 degrees Fahrenheit, or until the egg is set and the phyllo just starts to turn a light golden brown colour.
Garnish with a few chopped green onions and serve immediately while they’re warm and the phyllo is crispy!
These mini quiches make a great appetizer or snack, and they’re also
perfect for a brunch or breakfast buffet! The use of roasted red peppers
rather than raw or sauteed peppers gives these vegetarian mini quiches a
delicious smoky flavour.
Eggs are the perfect ingredient when you’re trying to increase your healthy protein intake and make healthy choices.And sometimes it’s hard to find a healthy choice when the appetizer tray comes around or when you’re at a brunch buffet, but these Roasted Red Pepper Phyllo Quiche Cups are a great healthy choice at only 2 Weight Watchers SmartPoints each!
I hope you enjoy this recipe! Let me know in the comments below, what’s your favorite way to enjoy eggs right now?