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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 14 |
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Serving brunch? Here's a delicious alternative to quiche using phyllo dough. Can be made 1-2 days in advance. Remember phyllo dries out quickly so unroll the bulk sheets, take what you need and cover the rest with a damp cloth. Broken pieces can be used, just brush with melted butter. Return any left over dough back into the box well wrapped. Ingredients:
8 ounces phyllo dough, defrosted |
4 tablespoons unsalted butter |
2 tablespoons olive oil |
1/2 cup red onion, finely chopped |
1/2 cup yellow onion, finely chopped |
6 scallions, chopped |
2 large eggs |
2/3 cup evaporated milk |
1 teaspoon salt |
6 ounces goat cheese |
4 tablespoons melted butter, for brushing |
Directions:
1. Preheat oven to 375°F.
2. In a skillet add butter and oil.
3. When melted add chopped onions and cook gently until softened and caramelized, stirring frequently, about 10-12 minutes.
4. Remove from heat and add the scallions.
5. Set aside to cool slightly.
6. In a small bowl whisk together eggs, milk and salt.
7. Add the cooled onion mixture, stirring thoroughly.
8. Set aside.
9. Lay one sheet of phyllo dough on surface and brush with melted butter.
10. Repeat with 3 more layers, brushing each layer with melted butter.
11. Using a sharp knife cut dough into 4 squares.
12. Fit each square into a muffin tin, pressing down firmly.
13. Ladle the egg mixture into muffin tin filling 3/4 of the way.
14. Break up the goat cheese and divide over top of each tart.
15. Bake at 375F for 5 minutes.
16. Reduce oven to 275F and bake for an additional 18 minutes.
17. Let cool before removing tarts from muffin tin. Serve warm.
18. Note: You can make these 1-2 days in advance, refrigerate and then before serving, reheat at 325F for 10-12 minutes.
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