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.

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.