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Veggie Quiche Bundles Recipe

Veggie Quiche Bundles Recipe

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.
TOTAL TIME: Prep: 25 min. Bake: 20 min. YIELD:12 servings


  • 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)


  • 1. In a small skillet, saute the mushrooms, zucchini and onion in 1 tablespoon butter until mushrooms are tender; stir in the tomato. In a small bowl, whisk the eggs, milk, pesto and pepper. In another bowl, combine the feta and mozzarella cheeses.
  • 2. Melt the remaining butter. Place one sheet of phyllo dough on a work surface; brush with butter. Top with another sheet of phyllo; brush with butter. Repeat. Cut phyllo in half widthwise, then cut in half lengthwise.
  • 3. Repeat with remaining phyllo dough and butter. Carefully place each 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.
  • 4. Bake at 325° for 20-25 minutes or until golden brown. Serve warm. Refrigerate leftovers. Yield: 1 dozen.

Nutritional Facts

1 each: 141 calories, 10g fat (5g saturated fat), 75mg cholesterol, 188mg sodium, 8g carbohydrate (2g sugars, 1g fiber), 5g protein.

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