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Mini Bacon and Cheddar Quiche Cups with Phyllo Crust


  • phyllo dough sheets at room temperature
  • 7 pieces pre-cooked bacon, chopped
  • 2 green onions, finely chopped
  • 3/4 cup shredded cheddar cheese
  • 6 eggs
  • 3/4 cup heavy cream
  • salt and pepper


  • Lightly spray a muffin tin with cooking spray, and preheat the oven to 350 degrees.
  • Cut the large sheets of phyllo dough into squares that will fit into the wells of the muffin tin. Line each well with 3-4 layers of phyllo dough.
  • Beat eggs and add cream, bacon, cheese, onions, salt and pepper. Mix together well.
  • Pour the egg mixture into the phyllo dough cups, filling each about 2/3 full.
  • Bake for approximately 20 minutes or until the tops are lightly golden. The egg mixture will puff up while baking, but will fall again after you remove it from the oven. Serve warm.