Mini Cucumber Sandwiches

These delightful bite-sized quiches are the perfect appetizer for any occasion. With a crisp, buttery phyllo crust and a creamy, customizable egg filling, they’re both elegant and easy to make. Whether you choose to fill them with pesto, chorizo, cheese, or veggies, these mini quiche bites are guaranteed to be a crowd favorite.

Ingredients

For the Phyllo Crust:

• 6 sheets of phyllo dough

• 3 tablespoons unsalted butter, melted
  
  

For the Egg Mixture:

• 3 large eggs

• 1/2 cup whole milk

• 1/4 teaspoon salt

• 1/8 teaspoon freshly ground black pepper
  
  

Optional Fillings (choose your favorites):

• Pesto

• Cooked and crumbled chorizo

• Shredded cheese

• Diced vegetables
  
  

Instructions

1. Preheat the oven to 375°F (190°C).

2. Lay one sheet of phyllo dough on a clean surface and brush it lightly with melted butter. Repeat layering and brushing with the remaining sheets until all six are stacked.

3. Cut the stacked phyllo into 2-inch squares. Gently press each square into the cups of a mini muffin tin to form crusts.

4. In a bowl, whisk together eggs, milk, salt, and pepper until smooth.

5. Add a small spoonful of your chosen filling(s) into each phyllo cup.

6. Pour the egg mixture into each cup, filling them about three-quarters full.

7. Bake for 15–20 minutes, or until the egg is set and the phyllo is golden.

8. Let cool slightly before removing from the tin and serving warm.
   
   

Serving Size and Nutrition

• Yield: About 24 mini quiche bites

• Nutritional information may vary depending on chosen fillings. For accurate details, use a nutrition calculator with the specific ingredients and amounts you use.