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Veggie Quiche Bundles

 Veggie Quiche Bundles
These special appetizers are as eye-catching as they are tasty. With a rich cheese-and-veggie filling, the crispy phyllo bundles could even be served as part of a brunch buffet.
12 ServingsPrep: 25 min. Bake: 20 min.


  • 1 cup chopped fresh mushrooms
  • 1/2 cup diced zucchini
  • 1/4 cup chopped red onion
  • 1 tablespoon plus 1/3 cup butter, divided
  • 1 plum tomato, seeded and diced
  • 3 eggs
  • 1/2 cup milk
  • 1 tablespoon prepared pesto
  • 1/4 teaspoon coarsely ground pepper
  • 1/2 cup crumbled feta cheese
  • 1/2 cup shredded part-skim mozzarella cheese
  • 12 sheets phyllo dough (14 inches x 9 inches)


  • In a small skillet, saute the mushrooms, zucchini and onion in 1
  • tablespoon butter until mushrooms are tender; stir in tomato. In a
  • small bowl, whisk the eggs, milk, pesto and pepper. In another bowl,
  • combine feta and mozzarella cheeses.
  • Melt the remaining butter. Place one sheet of phyllo dough on a work
  • surface; brush with butter. Repeat with three more sheets of phyllo,
  • brushing each layer. Cut phyllo in half widthwise, then cut in half
  • lengthwise. (Keep remaining phyllo covered with plastic wrap and a
  • damp towel to prevent it from drying out.)
  • Repeat with remaining phyllo dough and butter. Carefully place each

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Veggie Quiche Bundles (continued)

Directions (continued)

  • stack in a greased muffin cup. Fill each with 4 teaspoons vegetable
  • mixture, 1 tablespoon cheese mixture and 4 teaspoons egg mixture.
  • Pinch corners of phyllo together and twist to seal.
  • Bake at 325° for 20-25 minutes or until golden brown. Serve warm.
  • Refrigerate leftovers. Yield: 1 dozen.
Nutritional Facts: 1 bundle equals 141 calories, 10 g fat (5 g saturated fat), 75 mg cholesterol, 188 mg sodium, 8 g carbohydrate, 1 g fiber, 5 g protein.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer