Mini Blue Cheese Quiche Phyllo Cups are a great recipe to try for brunches, showers, or as an appetizer at a wine-and-cheese or cocktail party when you’re pressed for time and need something easy, fast, unique, and full of flavor.
Blue cheese is one of those love it or leave it type foods that seems to get a strong reaction either way.
This is the best blue cheese I’ve had. I love it, for sure.
When I was at Big Potluck a couple weeks ago, I was shoveling crackers in my mouth that were heavily smeared with this Kerrygold Cashel Blue Farmhouse Cheese.
It’s a big, bold, robustly-flavored cheese made in Ireland on a family farm and although it’s tangy, sharp, and intense, it’s smooth and has a very addictive quality. Just one more cracker. Ok, two more. Another sip of wine. And three more crackers with cheese.
The cheese tastes especially good with wine.
And with friends on beautiful, sunny California days.
At the event, 75 bloggers drank the open wine bar dry by about 9pm and we didnt’t arrive until after 6pm.
We really like our wine and cheese.
I like this blue cheese simply smeared on crackers after it’s been sitting out at room temperature for awhile so that it softens and the flavors really develop. Serving cheese this bold and beautiful with grapes or apples is a must because the sweet, crisp, crunchy fruit balances the dense, savory cheese.
But rather than just smear it on crackers, I wanted to make something with it, and this is what I came up with.
These little mini quiche cups are my husband’s dream food. Eggs, cream, carbs, and cheese, all in one.
It’s nearly work-free recipe, taking less than 5 minutes to assemble and from start to finish, just about 20 minutes and you’re eating it. That’s my dream food.
Beat two eggs, add a splash of cream, pour into phyllo shells, top with a hunk of cheese, and bake.
They’d be a nice brunch or shower menu idea, or pass them as an appetizer at a cocktail or wine-and-cheese party. Two bites, no silverware needed.
I used Fillo Factory Mini Shells and after I poured the egg mixture into the phyllo shells, a few of them were leakers. Egg in, egg out; all over the baking tray. But I baked them anyway, and placed the egg pieces back into the cups after baking. Just giving you fair warning and full disclosure that not every single cup has an airtight seal. I learned all about phyllo dough when I made Nutella Chocolate Chip Baklava.
You could instead use mini pie shells, or make your own pie crust and press it into a muffin pan. Try refrigerated crescent roll dough, puff pastry, or skip the crust all-together, and bake the egg and cheese mixture directly in a muffin pan. There are a zillion ways to go with the basic idea. Cheese can do no wrong.
You can doctor up the egg mixture with spinach, mushrooms, scallions, onions, garlic, peppers, or any number of vegetables or spices. The phyllo cups, however, are very shallow and add-ins would be better suited to a muffin tin which is deeper. Plus, I wanted to focus on the luscious blue cheese and skipped any competing flavors.
Before serving, optionally drizzle a bit of honey over the top. A play on salty and sweet.
My husband was all over the mini quiche.
And I’m all over the cheese. We all win.
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Mini Blue Cheese Quiche Phyllo Cups
Ingredients
- 2 large eggs, beaten
- 2 tablespoons half-and-half, or whole milk, or heavy cream
- 15 mini phyllo shells
- diced vegetables or spices, optional and to taste (try spinach, smushrooms, scallions, peppers, onions, garlic)
- 15 teaspoons Kerrygold Cashel Blue Farmhouse Cheese, divided
- honey for drizzling before serving, optional
Instructions
- Preheat oven to 350F, line a baking sheet with a Silpat, parchment, or spray with cooking spray. Place phyllo shells on baking tray; set aside.
- In a measuring cup with a pour spout (nearly impossible to fill cups if you don’t use something with a pour spout), beat eggs and cream together with a fork until smooth.
- Pour mixture into phyllo shells, divided evenly, filling them about 3/4 full. (Don’t worry if some of your shells leak; mine did too. Just scoop the egg that bakes onto the baking tray into the shells after baking)
- Top each shell with about 1 teaspoon of blue cheese, a small marble-sized hunk.
- Bake for 15 to 20 minutes, or until eggs are set and lightly golden. Serve immediately.
- Optionally, crumble more cheese over the tops; or drizzle with honey or a favorite sauce if desired.
- Mini quiche are best fresh, but extras will keep airtight in the refrigerator for up to 2 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Do you like Blue Cheese? Cheese in general?
What do you make with cheese?
Blue cheese is definitely an acquired taste. I love the option of drizzling these with honey. I am all over that!
And glad you like my bread recipe, too :)
Love Blue Cheese! Great appetizer!
I love when you do savory recipes! And I just might be a sucker for anything in phyllo dough :)
It had been ages so I figured I’d do a savory one!
I LOVE Blue cheese and these looks uh-mazing.. look at those photos.. it pops right out at you..Stunning!!!
Thanks, Erika! I loved the colors in these pics as well!
I love those mini phyllo cups! They make the best finger food. And I feel like I can taste that blue cheese though my screen. Love it!
Glad the pics translate! Not the easiest little buggers to photograph :)
I LOVE blue cheese! There little bites are pure heaven and the perfect summer app!
A perfect appetizer! I love it! They look so pretty too!
Ooooh, I so want to try these! What cute little bites! I love blue cheese and would most definitely love these, I just know it.
These are the perfect little blue cheese bites! Seriously that cheese sounds awesome and definitely like something I need in my life!
It’s so….good. It’s intense and I bet you would just love it!
I am a total blue cheese freak – I love the stuff! And I also love anything mini :) I would inhale these!
If you already love blue cheese, you HAVE TO try this Cashel Blue from Kerrygold. It’s amazing!
I love-love-love blue cheese! But it took me yeeeeeeears to actually try it. I would down these little quiche cups like nobodies biz!
I was seriously standing at that buffet table spread when they were doing awards and giving away KitchenAid stuff and just going to town on the cheese like it was liquid gold :)
I love your savory recipes as much as the sweet ones, and a drizzle of honey seems like the perfect finish for these. I am putting blue cheese and mini phyllo shells on my grocery list. I found a simple recipe several years ago that seemed a little strange at first so I had to try it…roasted diced sweet potatoes tossed with blue cheese crumbles and toasted pecan pieces. The mix of flavors ended up working quite well.
I had realized it’s been AWHILE since a savory recipe so figured it was high time to do at least one. In 2013 :) And that combo of sweet potatoes/blue cheese and toasted pecans – I could see where that would work! Glad you have new groc list items!
I see your pictures, I read about sunny California days and I can hear Marlena’s Shaw song – California soul :)
I LOVE this recipe Averie! I used to hate blue cheese with a passion, but somehow it started growing on me and now it’s one of my favorites! I’ve never played around with using phyllo before, but apparently I need to start! ;)
What a treat to have you pop into my inbox! I just poked around your site and caught up a little bit on your life! :) And being from the great state of Wisc, I would expect no less than you to enjoy some cheese :)
I LOVE the idea of drizzling honey over these tempting little bites, Averie. What a great combination of flavors. Phyllo tastes so light but has all that good stuff going for it that all flaky pastries do – beautiful idea for a spring appetizer.
And best of all Jess – so easy!
Irish cheese is amazing, having just come back from there. :) I LOVE blue cheese and honey paired together, but it looks so good even without the drizzle. Pinning for my next party with hors d’oeuvres!
Well look at you, just getting back from Ireland! Can’t wait to hear more about your trip and thanks for the pin!