Veggie Quiche Bundles

October 3, 2013 Leave a Comment
Veggie Quiche Bundles

Veggie Quiche Bundles

 

These special appetizers are as eye-catching as they are tasty.  With a rich cheese-and-veggie-filling, the crispy phyllo bundles could even be served as part of a brunch buffet.

 

Veggie Quiche Bundles Recipe

Veggie Quiche Bundles

1 cup chopped fresh mushrooms

½ cup diced zucchini

¼ cup chopped red onion

1 Tbsp. plus 1/3 cup butter, divided

1 plum tomato, seeded and diced

3 eggs

½ cup milk

1 Tbsp. prepared pesto

¼ tsp. coarsely ground pepper

½ cup crumbled feta cheese

½ cup shredded part-skim mozzarella cheese

12 sheets phyllo dough (14×9 inches)

In a skillet, sauté the mushrooms, zucchini and onion in 1 tablespoon butter until mushrooms are tender; stir in tomato.  In a small bowl, whisk the eggs, milk, pesto and pepper.  In another bowl, combine feta and mozzarella cheeses.

Melt remaining butter.  Place one sheet of phyllo dough on a work surface; brush with butter.  Repeat with three more sheets of phyllo, brushing each layer.  Cut phyllo in half widthwise, then cut in half lengthwise.  (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out).

Repeat with remaining phyllo dough and butter.  Carefully place each stack in a greased muffin cup.  Fill each with 4 teaspoons vegetable mixture, 1 tablespoon cheese mixture and 4 teaspoons egg mixture.  Pinch corners of phyllo together and twist to seal.

Bake at 325 F. for 20-25 minutes or until golden brown.  Serve warm.  Refrigerate leftovers.     1 dozen

(Recipe for Veggie Quiche Bundles came from tasteofhome.com)

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Rustic Tomato Cheese Tart

August 30, 2013 Leave a Comment
Rustic Tomato Cheese Tart

Rustic Tomato Cheese Tart

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

My fresh tomato tart is perfect when you want to taste of summer any time of year.  The crust stays nice and crisp and the toppings are bursting with garden-fresh flavor!

                Moji Dabney                                      Egg Harbor Township, New Jersey

 

Rustic Tomato Cheese Tart Recipe

Rustic Tomato Cheese Tart

7 sheets phyllo dough (14×9 inches)

1/3 cup olive oil

7 Tbsp. crumbled goat cheese

1 cup thinly sliced sweet onion

1 cup (4 oz.) shredded fontina cheese

4 plum tomatoes, thinly sliced

2 Tbsp. minced chives

1 Tbsp. minced fresh basil or 1 tsp. dried basil

¼ tsp. salt

¼ tsp. pepper

Place one sheet of phyllo dough on a parchment-lined baking sheet.  Brush with oil and sprinkle with 1 Tbsp. goat cheese.   (Keep remaining phyllo covered with plastic wrap and damp towel to prevent it from drying out).  Repeat layers, brushing oil all the way to edges.

Sprinkle onion over top to within 1 inch of edges; sprinkle with fontina cheese.  Arrange tomato slices in a slightly overlapping pattern over fontina cheese.  Sprinkle with chives, basil, salt and pepper.  Bring up edges of tart over filling.

Bake at 375 F. for 30-35 minutes or until is golden brown.            12 servings

 

(Recipe for Rustic Tomato Cheese Tart was in tasteofhome.com)

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Broccoli-Ham Cheese Pie

August 24, 2013 Leave a Comment

 

Broccoli-Ham Cheese Pie

Broccoli-Ham Cheese Pie

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

Sheets of easy-to-use phyllo dough create a crisp buttery crust for this comforting entrée.  “This egg and vegetable pie always gets thumbs-up approval from my sons and husband.”   (This recipe is Diabetic Friendly!)

                  Nancy Granaman                                                            Burlington, Iowa

 

Broccoli-Ham Cheese Pie Recipe

Broccoli-Ham Cheese Pie

12 sheets phyllo dough (14×9 inches)

Refrigerated butter-flavor spray

1 package (16 oz.) frozen broccoli cuts, thawed and patted dry

1 cup cubed fully cooked lean ham

1 cup (4 oz.) shredded reduced-fat cheddar cheese

1 small onion, chopped

2 Tbsp. minced fresh parsley

2 garlic cloves, minced

½ tsp. dried thyme

½ tsp. salt

½ tsp. pepper

1 cup egg substitute

1 cup fat-free evaporated milk

2 Tbsp. grated Parmesan cheese

 

Spritz one sheet of phyllo dough with butter-flavored spray.  Place in a 9 inch pie plate coated with cooking spray; allow one end of dough to overhang edge of plate by 3-4 inch.  (Until ready to use, keep phyllo covered with plastic wrap and a damp towel to prevent drying out).  Repeat with remaining phyllo, overlapping the sheets (staggering the points around the plate) and spritzing with butter-flavored spray between each layer.

In a large bowl, combine the broccoli, ham, cheese, onion, parsley, garlic, thyme, salt and pepper; spoon into crust.  Combine egg substitute and milk; pour over broccoli mixture.  Fold edges of dough over filling toward center of pie plate.  Spritz edges with butter-flavored spray.

Cover edge of crust with foil.  Bake at 375 F. for 40 minutes.  Remove foil.  Sprinkle with Parmesan cheese.  Bake 30-35 minutes longer or until a knife inserted near the center comes out clean.  Let stand for 10 minutes before cutting.              6 servings

 

(Recipe for Broccoli-Ham Cheese Pie was in tasteofhome.com)

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