Receta fácil de mini quiches para noches ajetreadas

Ingredientes

• 2 large eggs, room temperature
• 1/2 cup heavy cream or whole milk
• 1/4 teaspoon fine sea salt
• 1/8 teaspoon white pepper
• Pinch of freshly grated nutmeg
• 24 mini phyllo shells (such as Athens brand)
• 1/2 cup shredded Gruyère or sharp cheddar cheese
• 1/4 cup finely chopped cooked bacon or ham (optional)
• 2 tablespoons finely chopped green onion or chives

Preparación

1. 1

   Preheat your oven to 375°F (190°C). Arrange the mini phyllo shells on a baking sheet.

2. 2

   In a medium bowl, whisk together the eggs, heavy cream, salt, white pepper, and nutmeg until completely smooth and slightly frothy, about 30 seconds.

3. 3

   Divide the shredded cheese, bacon, and green onions evenly among the 24 phyllo shells.

4. 4

   Pour the custard mixture over the fillings, filling each shell almost to the top, leaving a tiny rim.

5. 5

   Bake for 12 to 15 minutes, rotating the pan halfway through. The quiche are done when the edges are set and the centers jiggle only slightly when you gently shake the pan.

6. 6

   Let the mini quiche rest on the baking sheet for 5 minutes to finish setting. Transfer to a serving platter. Garnish with extra chives or a sprinkle of paprika if desired.