small packages

If miniature foods make you happy, you're gonna love these itty-bitty quiches.

These are one-bite bits, no muss, no fuss. I suppose you can chomp one in half if you're feeling dainty, but I wouldn't recommend it--that fillo dough is so crispy, you'll just make a mess all over your face, your shirt, and the floor. A normal-sized mouth should have no trouble fitting the entire thing.

Fillings abound for this type of nosh, but I chose to take a southwestern route, using corn and tomatoes with chiles spiced with cumin. Quiche without cheese is like apple pie without cinnamon, so don't forget it; any cheese will do. Some other possible additions include, but are in no way limited to, bacon, broccoli, apple, asparagus, sausage, roasted red peppers, ham, onions, and on it goes. The only barrier is the fact that these cups are SUPER small, so I'd pick two mix-ins (not counting cheese) and leave it at that.

I think these are best right out of the oven because the fillo is crunchy and the cheese is gooey, but they aren't bad at room temperature either. Refrigerating the cups makes the fillo a bit soft, but they still taste okay.* I have a feeling there will be a lot more mini quiches in my future!

*I can't imagine ever needing to refrigerate any leftovers though; I only did it because it was dark when I made these and I wanted to get some good pictures!

Tiny Spicy Corny Quiches

(printable recipe)
Makes 15
Ingredients:

• 15 mini fillo shells (I used 1 pack of Athens)
• 2 large eggs
• 2 tablespoons milk
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• Pinch cumin
• Pinch nutmeg
• 1/4 cup corn, frozen or fresh
• 1/4 cup chopped tomatoes with green chiles
• 2-3 tablespoons shredded pepper jack cheese

Directions:
Preheat oven to 350 degrees F.
Line a small baking sheet or 9-inch cake pan with foil and spray with nonstick spray.
Whisk together the eggs, milk, salt, pepper, and spices and set aside.
Sprinkle the bottom of each fillo shell with equal parts corn and tomatoes, then use a spouted measuring cup to pour the egg into each shell.
Top with cheese.
Bake on the center rack for 8-12 minutes, or until the egg is firm.