Tomato Basil Mini Quiches Recipe

I made these quiches for a pot luck critique in my oil painting class. The dish took all of ten minutes to put together and with 20 minutes in the oven, I was able to finish getting ready while the quiches cooked.

Although these are fantastically easy to make, they are delicious and will be sure to impress whoever you serve them to.

As a side note, they are great to make with the leftover ingredients of a caprese salad.



  • 1 pkg 12 mini phyllo dough shells
  • 3 eggs
  • 1 1/2 to 2 tsp fresh basil, chopped
  • 1/4 cup half and half
  • 1/4 cup parmesan cheese
  • 6 cherry tomatoes, cut in half
  • Salt and pepper to taste


  1. Crack eggs into a medium sized bowl. Add basil, half and half, salt, and pepper. Scramble.
  2. Carefully spoon the mixture into the phyllo dough shells. After filling the shells transfer them to a baking sheet. Try to keep the baking sheet free of any of the egg mixture, it will burn.
  3. Add a pinch of parmesan cheese to the top of each shell. Top with 1/2 of a cherry tomato.
  4. Bake at 400 degrees F for 20 minutes. The quiches should be puffy and golden.
  5. Serve hot or warm.



3 thoughts on “Tomato Basil Mini Quiches Recipe

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