Mini Quiches With Phyllo Crust

unsalted butter, for greasing the pan 6 (35cm-by-43cm) sheets phyllo dough, defrosted

¼ cup olive oil

1 cup milk

2 tsp cornstarch

6 large eggs

¾ tsp fine salt

¼ tsp freshly ground black pepper cooked diced meat or vegetables, shredded or crumbled cheese, salsa, herbs and/or other add-ins of your choice minced fresh herbs, for serving (optional)

Position a rack in the lower third of the oven.

Place a large baking sheet on it, and preheat to 190ºC. Lightly grease the wells of a muffin tin with butter.

Set the stack of phyllo dough on a clean work surface and cover with damp towels. Transfer one sheet of the phyllo to a large cutting board and brush the top with the oil. Don't overdo it or cover every inch, as too much oil can weigh the layers down.

Lay another sheet directly on top of the first and brush it with the oil. Repeat with the remaining sheets. There's no need to brush the top sheet.

Use a sharp knife to cut the phyllo stack into 12 even rectangles. Press one stack of the rectangles into each well of the muffin pan, folding or fluting the edges slightly to make an attractive cup.

In a measuring cup, whisk together the milk and cornstarch. Add the eggs, salt and pepper, and whisk again.

Carefully pour the mixture into each phyllo cup, two-thirds to threequarters full. Drop your desired addins into any or all of the quiches.

Set the pan on the preheated sheet and bake for 15 to 17 minutes, or until the edges of the phyllo are a rich golden brown and the centres of the egg are puffed and mostly set. Let it cool in the pan for 5 minutes before removing. Serve warm.

TIPS:

Bake the quiches in paper muffin cups. The bake time may be a few minutes shorter.

Cut rounds of store-bought pie crust dough (use a large glass or mug as a template). Press into the wells, prick the dough all over with a fork and bake (without the filling) for about 15 minutes. Then add the filling and toppings before baking for an additional 15 minutes or so, until the crust is rich golden and the eggs puffed and set.

You can also use a non-dairy milk and vegan cheese.

This recipe halves easily. Use three sheets of phyllo. Follow the same steps to brush the sheets with olive oil, but then cut the pile in half and stack the halves on top of each other, forming six layers. Then cut the stack into six rectangles.