Reviewed: Mar. 20, 2009

I used this filling to go over crostini instead of phyllo cups. I didn't use the brandy because I don't like the taste but other than that- I popped em' under the broiler for about 4 minutes and they were perfect! I brought them to a party and they were gone right away with requests for the recipe. I have to say that I think with the egg and bacon texture they would be a huge hit at a brunch or breakfast!!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

MelissasMeals

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 17, 2008

I found this to be quite a charming recipe--easy to make with impressive results. Since the phyllo tart shells are not available in my area, I took phyllo dough and pressed it around the cups of a muffin pan, then filled the cups with the mixture. Although the recipe lends itself well to chanterelle mushrooms, it can be modified easily, e.g. by substituting spinach for the mushrooms. Any quiche ingredients would work. I find that this particular recipe tastes best by increasing the garlic, onions, cream cheese and Swiss cheese a bit, and I add an extra egg. This dish is also quite suitable for brunch.

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

Epicurus

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 15, 2008

The only changes I made were to omit the parsley, and I used chestnut mushrooms. I couldn't find phyllo shells (admittedly, I didn't look too hard) so I used a cookie cutter to cut out circles of white bread which I pressed into a greased muffin tin, and toasted in the oven for about 5 mins. Turned out really well! This is a nice little snack/appetizer. Thanks!

Was this review helpful? [ YES ]
3 users found this review helpful