• 1/2 cup butter – melted
• 12 sheets phyllo pastry
• 7 eggs
• 1/2 cup grated cheddar cheese
• 3 scallions, diced
• 1/4 cup heavy cream or half and half

*note – use a large sized muffin pan for best results. The yield will be six individual quiche.

Preheat the oven to 350F. Lay two or three of the phyllo sheets on a clean surface and brush with the melted butter. Add another one or two and brush again. Repeat with the remaining phyllo sheets. Brush the muffin cups with the melted butter. Cut the phyllo pastry into six squares. Press each square into the muffin cups.

Beat the eggs until well incorporated. Add the scallions and the cheese. Beat in the cream or half and half. Season with salt and pepper. Pour evenly into the lined muffin tin. Bake at 350F until set and puffed a bit or until egg is set, approx., 18 – 20 minutes. Time may vary depending on oven types. Remove from the oven and loosen around the edges to remove the individual quiches. Serve immediately.