These dynamite little chicken and cheese quiches are a true kid favorite. Mild green chilies add a southwestern flavor without any of the heat. The pre-made phyllo cups, found in the grocery freezer section, add a slightly fancy touch.
Ingredients
2 eggs
1/2 cup heavy whipping cream
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup cooked chicken, finely diced
1 (4-ounce) can diced green chilies
2 tablespoons finely chopped cilantro
1/2 cup shredded Monterey Jack
30 mini phyllo shells
Instructions:
Heat the oven to 350º. In a small bowl, whisk together the eggs, cream, salt, and pepper. In another bowl, toss together the chicken, chilies, cilantro, and cheese.
Place the phyllo shells on a baking sheet lined with parchment paper. Spoon 1 rounded teaspoon of chicken filling into each shell, then add about 1 teaspoon of the egg mixture. Let the shells sit for about a minute so the egg can settle to the bottom. Then add about another teaspoon of egg to each shell, filling it close to the top.
Bake the cups until the custard is set, about 15 minutes. After the cups have cooled, freeze them for up to 2 weeks. To serve, simply reheat them in a 350º oven until heated through, 10 to 15 minutes. Makes 30 quiches.
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