Garden Phyllo Quiches Food

MINI QUICHES WITH PHYLLO DOUGH CRUST

Steps:

• Pre heat oven to 325F.
• In a large bowl, whisk together the eggs with heavy cream and dash of salt and pepper. Add the chopped cooked sausage, green onions, and cheddar cheese and mix well.
• On a clean surface or cutting board, lay out a sheet of phyllo dough and brush the top with oil. Add 3 more phyllo sheets and brush with oil after each one.
• Use your knife or pizza cutter to cut the stack of phyllo dough into four equal squares. Gently press each square stack of phyllo dough into a muffin pan.
• Continue working with the rest of phyllo dough until all mini/muffin molds are lined with phyllo sheets.
• Pour the egg mixture into the phyllo dough molds, taking care to distribute the sausage and cheese mixture evenly between each quiche.
• Bake at 325F until the eggs are set and puff up a little, approximately 15 to 20 minutes. Allow to cool for a few minute and serve warm.

WARM GOAT CHEESE IN PHYLLO

Steps:

• Preheat the oven to 375 degrees F.
• Unroll the sheets of phyllo dough on a flat surface and cover them with a slightly damp towel. (If the towel is too wet, the dough will get sticky.) Working quickly so the dough doesn't dry out, place one sheet of phyllo on a board, brush lightly with melted butter, and sprinkle lightly with bread crumbs. Place a second sheet of phyllo on top, brush with melted butter, and sprinkle with bread crumbs. Continue until you have 4 sheets stacked up. Cut the sheets in half crosswise to make 2 almost-squares.
• Cut one of the goat cheeses in half horizontally, making 2 thin discs. Place each disc in the center of one phyllo square. Starting at one corner, fold the phyllo up over the cheese and continue folding and pleating the phyllo around the cheese, as though you're wrapping a round gift that's tied on top. You will end with extra phyllo dough on top; twist the excess into a topknot. Brush the discs all over with melted butter and place on a sheet pan lined with parchment paper. Continue with the remaining phyllo dough and 2 goat cheese discs to make 4 additional packages.
• Bake for 20 minutes, until the phyllo is lightly browned. Allow to cool for 5 minutes.
• While the cheese packages bake, place the salad greens in a large bowl. Whisk the vinegar, mustard, garlic, salt, and pepper together in a small bowl. Still whisking, slowly add the olive oil, making an emulsion. Toss the salad greens with enough vinaigrette to moisten.
• Distribute the salad among 6 plates and place one warm goat cheese package in the center of each plate. Sprinkle with salt and pepper and serve.