Roasted Vegetable Mini-Quiche

[subarashiine]

My food store has a gigantic array of wonderful, ready to eat dishes and the other day I picked up some roasted vegetables. That haven't been eaten yet. :P

Comments

[eri_chan]

I think butter usually works better with phyllo dough... as far as baking temp though, I would guess somewhere around 350-375. That stuff bakes pretty quick, so if the oven is too hot it'd be really easy to burn, especially since you're going to be putting them back in the oven with the filling.

I'm trying to remember how I did it last time I made a dish with a phyllo dough cup for a base.... I'm pretty certain I didn't par-bake them for long though.

[subarashiine]

Thanks :) Yeah I've heard to use only butter.

They won't be in the oven too long, I wouldn't want to risk burning them, I just don't want them to be soggy later ^_^

[incrediblylame]

I do mini quiche all the time .I use 325 F for 5-6 minutes on the top rack. Then add the filling and put them on the bottom rack. Dont be afraid to cover with foil if you think the edges might burn.
And paint them with approximately a half cup of butter per 15 sheets. Phyllo is a water and flour dough so I use butter for the flavor.
I also recommend just dicing the roasted veggies and waiting to the last minute to add the goat cheese then you have these smooth creamy,but thats just personal preference.
good luck!

[subarashiine]

Great! Thanks a lot for such a detailed description :)

[zenith_the_high]

if it was me, i would hand chop the veggies and pile some in each buttered cup, then pour on the egg mix, personally. it'll have some texture then. blending them sounds kinda odd to me.

[subarashiine]

I like my quiche filling smooth.