In my phyllo cup frenzy, I decided to try some quiche in them. They were delicious!! They would go very well in lunches. You could change up the fillings to your liking, too. I used what I had on hand.
Mini Veggie Quiche in Phyllo Cups
pre-baked Phyllo cups (frozen and thawed, or homemade)
2 Tbsp chopped green pepper
2 Tbsp chopped onion
2 Tbsp chopped carrot
2 Tbsp salsa
4 Tbsp shredded cheese (I used a mexican blend. Cheddar would be wonderful)
Preheat oven to 375 F. Combine filling ingredients (I used a food processor, to keep the pieces small). Scoop into phyllo cups (I put my cups into the mini muffin pan I made them in, so they didn't tip over). Bake for 12-14 minutes, or until a toothpick inserted into a mini quiche comes out clean. Serve at room temperature or chilled.