PHYLLO MINI QUICHE https://www.youtube.com/channel/UC_yl9Byqo_6F_TStZ8hI2hw over here! Helping you impress your brunch guests ;) Instead of using a pâte brisée crust (savory pie crust), we will use phyllo sheets. You can find these in the frozen section of most grocery stores; they are really easy to use. We will cut them into squares to make little nests for our quiche. I added white cheddar, scallions, and pancetta to mine, but you can add anything your heart desires. Yield: 12 mini quiche ✨Ingredients: -1 (16-ounce) package frozen phyllo dough -4 oz diced pancetta -2 tsp neutral oil (I used avocado) -5 medium eggs -1 tsp salt -¼ tsp black pepper -¾ cup half-and-half -4 oz grated white cheddar, plus more for sprinkling -¼ cup sliced scallions Follow the instructions on the phyllo dough packet to thaw. Preheat the oven to 325°F (160°C). In a medium saucepan, cook the pancetta over medium-high heat for 3-4 minutes until crispy. Transfer to a plate to cool, pat with a paper towel to remove excess grease, and set aside. Unroll the thawed phyllo dough over a cutting board. Take about 6-8 sheets and cut them in half; take the halves and cut them into squares. The full sheets should yield about 8 squares each. Grease a muffin pan with oil. Take the phyllo squares, and divide the sheets into two (about 3-4 sheets), and press down onto the prepared muffin pan using your fingers. Rotate the remaining phyllo square half and press down gently to form a nest. Repeat until all the muffin cavities are filled. In a medium bowl, beat the eggs using a whisk and season with salt and pepper. Add the half-and-half and continue whisking until incorporated. Add the grated cheddar cheese and continue to whisk, dissolving any clumps. Pour the egg mixture into the phyllo nests, leaving about 1 inch of space at the top. You can add the mix-ins (pancetta and scallions) either before or after; it doesn’t matter since they’ll rise to the top with the egg mixture. Sprinkle more grated cheddar cheese on top and bake for 18-20 mins, until the quiche rises and looks bouncy and not wet. Cool for 5 minutes, and enjoy!