2packages1.9 ounces baked miniature phyllo shells like Athens Mini Fillo Shells
3slicesbaconcooked and finely crumbled
salt and pepper
1/2cupfinely shredded cheddar cheese
Preheat oven 350 degrees F and line a baking sheet with parchment. Arrange the phyllo cups on the baking sheet.
In a medium bowl, combine the eggs and milk and whisk until well combined. Pour the egg mixture in a measuring cup with a spout.
Sprinkle the crumbled bacon in the phyllo cups. Use the measuring cup to carefully pour a little of the egg mixture in each cup, leaving about 1/8 inch at the top for the mixture to rise when baking. (Don’t overfill. You may have a little egg mixture left over.) Sprinkle cups with salt and pepper.
Bake for 5 minutes to set, and remove from the oven.
Sprinkle the cups with the cheese and return to the oven. Bake for another 6 minutes, or until the centers are firm and the quiches are lightly browned.
Remove from oven and cool on a wire rack for 5 minutes. Serve hot. Makes 30 mini quiches, or about 8 servings.
Refrigerate any leftover quiches wrapped or in a covered container for up to 2 days. Reheat in a 350 degree F oven for about 5 minutes, or until heated through.