- 2 packages frozen mini phyllo dough cups (15 cups per package)
- 16 ozs whole milk ricotta cheese
- 2 eggs
- 1/4 tsp garlic powder
- 1/4 tsp ground black pepper
- parmesan cheese or Estero Gold Reserve cheese (preferred)
Heat the oven to 400 degrees. Arrange the phyllo cups on a rimmed baking sheet. In a blender, combine the ricotta, eggs, garlic powder and pepper. Blend well until very smooth. Carefully spoon a bit of the mixture into each phyllo cup, filling each cup about three quarters full. Sprinkle a bit of Estero Gold Reserve cheese over each cup, then bake for 15 to 20 minutes, or until the filling is set and starting to brown. The quiche bites can be served hot, room temperature or chilled.
Note: if you cannot find mini phyllo cups, use mini pastery tart cups.