finely chopped vegetables such as asparagus and leeks
shredded medium cheddar cheese
chopped fresh tarragon leaves
each salt and pepper
frozen phyllo pastry sheets, thawed overnight in the refrigerator
Preheat oven to 350°F (180°C). Grease a 12-cup muffin pan. Toss vegetables with cheese and tarragon to combine; reserve. Whisk milk with eggs, mustard, salt and pepper; reserve.
Lay phyllo on a clean work surface and, using a knife or a pizza wheel, cut into 8 equal squares. Line 8 of the muffin cups with phyllo squares, putting the 4 layers in, one by one, with the corners staggered and brushing lightly with oil between layers and on the final layer. You will need to crumple them to get them right inside the muffin tin.
Prepare phyllo cups for blind baking by firmly pressing a second muffin pan over the first or lining each cup with a bit of parchment paper weighed down with raw beans or pie weights. Bake for 10 to 12 min.
Divide the reserved vegetables and cheese evenly among pre-baked phyllo cups. Pour an equal amount of egg mixture into each cup. Bake for 15 to 20 min. or until set. Serve immediately.
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