Quiche is pretty straightforward--a few eggs, milk, seasonings and some kind of filling. Making the crust, however, takes a little more effort. Phyllo dough is a nice solution--and it's lighter as well. I layered four sheets of phyllo, lightly brushed with olive oil in between, and then sliced the stack into six pieces. Each sixth was pressed into a greased muffin tin cup, repeating with more phyllo as needed, and then filled with the custard mixture and baked.
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