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Fresh Herb, Onion, and Ricotta Mini-Quiches

AuthorMaria
Fresh Herb, Onion, and Ricotta Mini-Quiches
Yields6 Servings
 18 mini-phyllo shells
 6 eggs
  cup finely grated Parmesan cheese
 3 large fresh basil leaves, chopped
 3 large fresh sage leaves, minced
 1 tsp fresh rosemary, minced
 ¼ tsp salt
  tsp pepper
 1 tbsp extra-virgin olive oil
 ¾ cup onion, thinly sliced
 ¼ cup ricotta cheese
1

Preheat oven to 350°F. Arrange mini-phyllo shells on a parchment-lined baking sheet.

2

Whisk eggs, Parmesan cheese, basil, sage, rosemary, salt and pepper together in a large bowl and set aside.

3

Heat oil in a medium skillet over medium-high heat. Add onion and saute until soft, about 7-10 minutes. Remove from heat and cool slightly. Add onions to egg mixture and stir to combine. Carefully spoon egg mixture into phyllo cups. Top each with a small dollop of ricotta cheese. Bake in preheated oven for 10-12 minutes, or until eggs are just set. Remove from oven and serve warm. Enjoy!

Ingredients

 18 mini-phyllo shells
 6 eggs
  cup finely grated Parmesan cheese
 3 large fresh basil leaves, chopped
 3 large fresh sage leaves, minced
 1 tsp fresh rosemary, minced
 ¼ tsp salt
  tsp pepper
 1 tbsp extra-virgin olive oil
 ¾ cup onion, thinly sliced
 ¼ cup ricotta cheese

Directions

1

Preheat oven to 350°F. Arrange mini-phyllo shells on a parchment-lined baking sheet.

2

Whisk eggs, Parmesan cheese, basil, sage, rosemary, salt and pepper together in a large bowl and set aside.

3

Heat oil in a medium skillet over medium-high heat. Add onion and saute until soft, about 7-10 minutes. Remove from heat and cool slightly. Add onions to egg mixture and stir to combine. Carefully spoon egg mixture into phyllo cups. Top each with a small dollop of ricotta cheese. Bake in preheated oven for 10-12 minutes, or until eggs are just set. Remove from oven and serve warm. Enjoy!

Fresh Herb, Onion, and Ricotta Mini-Quiches

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