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Mini Veggie Phyllo Quiches

Servings: 12
Prep: 15 mins
Total Time: 45 mins

Made with Oat Original

Flaky, savoury, and totally quiche-tacular! These mini veggie phyllo quiches are about to become your new favourite breakfast or snack. Made 100% dairy-free all thanks to our Oat Original M*lk, they’re the ultimate plant-licious bite-sized delight.

Made with Oat Original

oat-original-carton

Ingredients

  • Phyllo dough, thawed
  • Garlic olive oil

THE FILLING

  • 2 cups Just Egg
  • 3/4 cup Earth’s Own Oat Original M*lk
  • 3/4 cup small broccoli florets, baked
  • 1/2 cup zucchini, chopped
  • 1/4 cup red onion, chopped
  • 3/4 cup plant-based cheddar, shredded
  • 1 tbsp fresh thyme leaves
  • 1/2 tsp salt

TOPPINGS

  • 24 sliced cherry tomatoes

Directions

  • Preheat the oven to 350°F and lightly grease a 12-cup muffin tin with olive oil or nonstick spray.
  • On medium heat pan fry your zucchini, broccoli and red onion for about 7 mins, then set aside.
  • Cut the phyllo dough into 12 squares (about 4×4 inches), each made with 5 layers of sheets stacked together.
  • Press each stack of squares gently into the muffin cups to form mini crusts, trimming any excess.
  • In a mixing bowl, whisk together the Just Egg, Earth’s Own Oat Original M*lk, cheddar, thyme and salt.
  • Add a little spoon of the baked veggie mixture to each phyllo cup.
  • Spoon the mixture into each cup and top with 2 cherry tomato slices on each.
  • Bake for 30-35 minutes, or until the filling is set and the phyllo edges are golden brown.
  • Let cool for 5–10 minutes before removing from the muffin tin. Serve warm or at room temperature.
PRINT RECIPE

Earth's Own Mini Veggie Phyllo Quiches

Servings: 12
Prep: 15 mins
Total Time: 45 mins

Flaky, savoury, and totally quiche-tacular! These mini veggie phyllo quiches are about to become your new favourite breakfast or snack. Made 100% dairy-free all thanks to our Oat Original M*lk, they’re the ultimate plant-licious bite-sized delight.

Ingredients

  • Phyllo dough, thawed
  • Garlic olive oil

THE FILLING

  • 2 cups Just Egg
  • 3/4 cup Earth’s Own Oat Original M*lk
  • 3/4 cup small broccoli florets, baked
  • 1/2 cup zucchini, chopped
  • 1/4 cup red onion, chopped
  • 3/4 cup plant-based cheddar, shredded
  • 1 tbsp fresh thyme leaves
  • 1/2 tsp salt

TOPPINGS

  • 24 sliced cherry tomatoes

Directions

  • Preheat the oven to 350°F and lightly grease a 12-cup muffin tin with olive oil or nonstick spray.
  • On medium heat pan fry your zucchini, broccoli and red onion for about 7 mins, then set aside.
  • Cut the phyllo dough into 12 squares (about 4×4 inches), each made with 5 layers of sheets stacked together.
  • Press each stack of squares gently into the muffin cups to form mini crusts, trimming any excess.
  • In a mixing bowl, whisk together the Just Egg, Earth’s Own Oat Original M*lk, cheddar, thyme and salt.
  • Add a little spoon of the baked veggie mixture to each phyllo cup.
  • Spoon the mixture into each cup and top with 2 cherry tomato slices on each.
  • Bake for 30-35 minutes, or until the filling is set and the phyllo edges are golden brown.
  • Let cool for 5–10 minutes before removing from the muffin tin. Serve warm or at room temperature.

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