Ingredients and Weight:
- Phyllo dough sheets: 24 sheets (12 ounces)
- Eggs: 12 large
- Heavy cream: 1 cup
- Milk: 1/2 cup
- Grated Parmesan cheese: 1/2 cup
- Chopped fresh chives: 1/4 cup
- Salt and black pepper: to taste
Preparation Time: 20 minutes
Cooking Time: 30-35 minutes
Difficulty Level: 3 (Moderate)
Preparation Method Steps:
- Preheat oven to 350°F (175°C).
- Grease a 12-cup muffin tin.
- Divide phyllo sheets into 2 equal stacks of 12 sheets. Brush the first stack of sheets with melted butter and top with the second stack. Brush the top stack with melted butter.
- Use a cookie cutter or knife to cut out 12 circles from the phyllo sheets. Press the circles into the prepared muffin cups, leaving the edges hanging over.
- In a large bowl, whisk together the eggs, heavy cream, milk, Parmesan cheese, chives, salt, and pepper.
- Pour the egg mixture evenly into the phyllo cups.
- Bake for 30-35 minutes, or until the pies are set and golden brown.
Nutritional Information (per serving):
- Calories: 250
- Fat: 15 grams
- Protein: 12 grams
- Carbohydrates: 20 grams
Dish Characteristics:
- Savory and satisfying
- Rich and creamy
- Crispy and flaky phyllo crust
- Perfect for breakfast, brunch, or lunch
User Comments:
- "These Breakfast Pies are a delightful combination of quiche and phyllo dough. The flaky crust is so good!"
- "I love the creamy filling and the hint of chives. It's a delicious and easy-to-make dish."
- "Perfect for a special occasion or just a regular weekend breakfast. My guests raved about them."
Special Precautions and Tips:
- If you don't have phyllo dough, you can substitute puff pastry.
- Use fresh chives for the best flavor.
- Don't overbake the pies, or the crust will become dry.
