Athens Foods | Tomato Quiche Phyllo Cups
Use your summer fresh harvest of tomatoes and zucchini in these delicious personal size quiches. The light phyllo crust provides the perfect crunch.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at athensfoods.com.
Cooking tools:
- Muffin tin
- Pizza cutter
- Saute pan
- Oven
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Spoon
- Measuring spoon
- Measuring cup
- Colander
- Can opener
- Plastic wrap
- Kitchen towel
Ingredients
- 12 sheets Athens® Phyllo Dough (9” x 14”), thawed
- 1 tablespoon olive oil
- 3 green onions, green and white parts, chopped
- 1 pound zucchini, 1/4-1/2″ diced
- 1 teaspoon crushed red pepper flakes
- 1 clove garlic, minced
- 1 can (15 ounce) navy beans, drained
- 8 eggs, lightly beaten
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup feta, crumbled
- 3/4 cup fresh basil, chiffonade
- 1 pound stem tomatoes, 1/4″ slices
- Cooking spray
- Chives (optional for garnish)
- 6 slices prosciutto (optional, for garnish)
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