Brunch is my favourite meal of the day because the possibilities of what to make are endless. These are basically quiches made with phyllo pastry. 

What You'll Need - Makes 12 

  • 3 Sheets Phyllo Pastry 
  • 5 Eggs 
  • 1/4 Cup Milk 
  • 1 Cup Mozzarella or White Cheddar Cheese Grated
  • 1 Handful Chives  
  • 2 Cups Frozen Spinach Chopped (If fresh, do 1 Cup) 
  • 1 Cup Cherry Tomatoes 
  • 1/2 Red Onion
  • 1 Cup Mushrooms 
  • 2 Garlic Cloves 
  • 1 Tsp Dry Oregano 
  • Salt & Pepper 
  • 12 hole muffin pan

Prep - 15 Minutes 

  • Preheat your oven to 300 degrees bake (Both the top and bottom should be on) 
  • Half your cherry tomatoes 
  • Slice your mushrooms 
  • Chop your chives (leaving a few for garnish)
  • Finely chop the garlic cloves
  • Grease your muffin pan with non stick spray or some oil or butter 
  • Take each phyllo sheet and cut into 4 equal pieces 
  • Fold each piece into half and place it into each hole in the muffin tray
  • Break the eggs into a cup or measuring jug and add the milk. Season with salt and pepper 

Let's Get Cooking - 25 Minutes

  • In a pan heat a tablespoon of oil
  • Add the red onion and saute it until cooked 
  • Add the cherry tomatoes, garlic and mushrooms and turn until the mushrooms are cooked 
  • Add the spinach and wilt 
  • Season with the oregano, salt and pepper to taste
  • Add the chives and combine
  • Add the cooked filling into each phyllo pastry opening (fits about a tablespoon)
  • Pour the egg and milk mixture on top of the filling until its covered 
  • Sprinkle about a tablespoon of grated cheese on top
  • Bake in the oven for about 12 minutes until the eggs are cooked and the pastry is golden brown.