- Prep Time
- 10 mins
- Total Time
- 55 mins
- Serves
- Serves 8
Ingredients
- 2 tbsp
- olive oil, for brushing
- 30 mL
- 1 cup
- finely chopped vegetables such as asparagus and leeks
- 250 mL
- 1/4 cup
- shredded medium cheddar cheese
- 60 mL
- 1-2 tsp
- chopped fresh tarragon leaves
- 5 mL
- 1/4 cup
- milk
- 60 mL
- 3
- eggs
- 1 tbsp
- honey mustard
- 15 mL
- 1/4 tsp
- each salt and pepper
- 1 mL
- 4
- frozen phyllo pastry sheets, thawed overnight in the refrigerator
Method
Step 1
Preheat oven to 350°F (180°C). Grease a 12-cup muffin pan. Toss vegetables with cheese and tarragon to combine; reserve. Whisk milk with eggs, mustard, salt and pepper; reserve.
Step 2
Lay phyllo on a clean work surface and, using a knife or a pizza wheel, cut into 8 equal squares. Line 8 of the muffin cups with phyllo squares, putting the 4 layers in, one by one, with the corners staggered and brushing lightly with oil between layers and on the final layer. You will need to crumple them to get them right inside the muffin tin.
Step 3
Prepare phyllo cups for blind baking by firmly pressing a second muffin pan over the first or lining each cup with a bit of parchment paper weighed down with raw beans or pie weights. Bake for 10 to 12 min.
Step 4
Divide the reserved vegetables and cheese evenly among pre-baked phyllo cups. Pour an equal amount of egg mixture into each cup. Bake for 15 to 20 min. or until set. Serve immediately.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts Per Serving
- Nutrition Description:
- 1 tart
- Calories:
- 120
- Fat:
- 7 g
- Saturated Fat:
- 2 g
- Carbs:
- 10 g
- Fibre:
- 1 g
- Cholesterol:
- 80 mg
- Protein:
- 5 g
- Sodium:
- 210 mg
- Potassium:
- 45
