Mini Phyllo Quiche

The other night I made these sauteed veggies and thought that the only thing that could make them better was baking them in a phyllo dough crust with eggs. Wow are they delish. They would be perfect for a party or holiday breakfast and are also great for dinner.

Mini Phyllo Quiche
Yield: 20 mini quiche

Ingredients

1 medium onion finely chopped
2 large tomatoes coarsely chopped (sub 4 plum tomatoes or small package of grape tomatoes)
1 small bag baby spinach
1 8oz package chopped mushrooms
1 4oz package feta cheese
2T olive oil
2T basil
1 package phyllo dough (available in the freezer section)
6 eggs
1/3 cup milk
salt and pepper to taste
glass cooking dish
2 large muffin pans

Directions

1. Preheat oven to 350.
2. Toss the tomatoes with 1T olive oil and the basil. Salt and pepper to taste. Place in a glass baking dish and bake for 20 minutes.
3. Meanwhile, saute the onions until they are cooked through. Add the package of chopped mushrooms and saute for 5-7 minutes. Finally, add the package of baby spinach and cook until wilted. Take the pan off of the burner and stir in the feta cheese and roasted tomatoes. Add salt and pepper to taste.
4. Whisk together eggs and milk.
5. Spray the large muffin pans with cooking spray. Fold 1 sheet of phyllo dough to fit into each muffin slot, leaving a little spilling over the edges. Fill each phyllo dough 3/4 full with vegetable mixture. Fill to the brim with the egg mixture.
6. Bake in the oven for 20 minutes, rotating pans after 10 minutes.