Recipe by Dedee Royale
Serving brunch? Here's a delicious alternative to quiche using phyllo dough. Can be made 1-2 days in advance. Remember phyllo dries out quickly so unroll the bulk sheets, take what you need and cover the rest with a damp cloth. Broken pieces can be used, just brush with melted butter. Return any left over dough back into the box well wrapped.
- 8 ounces phyllo dough, defrosted
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1⁄2 cup red onion, finely chopped
- 1⁄2 cup yellow onion, finely chopped
- 6 scallions, chopped
- 2 large eggs
- 2⁄3 cup evaporated milk
- 1 teaspoon salt
- 6 ounces goat cheese
- 4 tablespoons melted butter, for brushing
Directions See How It's Made
- Preheat oven to 375°F.
- In a skillet add butter and oil.
- When melted add chopped onions and cook gently until softened and caramelized, stirring frequently, about 10-12 minutes.
- Remove from heat and add the scallions.
- Set aside to cool slightly.
- In a small bowl whisk together eggs, milk and salt.
- Add the cooled onion mixture, stirring thoroughly.
- Set aside.
- Lay one sheet of phyllo dough on surface and brush with melted butter.
- Repeat with 3 more layers, brushing each layer with melted butter.
- Using a sharp knife cut dough into 4" squares.
- Fit each square into a muffin tin, pressing down firmly.
- Ladle the egg mixture into muffin tin filling 3/4 of the way.
- Break up the goat cheese and divide over top of each tart.
- Bake at 375F for 5 minutes.
- Reduce oven to 275F and bake for an additional 18 minutes.
- Let cool before removing tarts from muffin tin. Serve warm.
- Note: You can make these 1-2 days in advance, refrigerate and then before serving, reheat at 325F for 10-12 minutes.