PHYLLO MINI QUICHE @Sweetportfolio over here! Helping you impress your brunch guests ;) Instead of using a pâte brisée crust (savory pie crust), we will use phyllo sheets. You can find these in the frozen section of most grocery stores; they are really easy to use. We will cut them into squares to make little nests for our quiche. I added white cheddar, scallions, and pancetta to mine, but you can add anything your heart desires. Yield: 12 mini quiche ?Ingredients: -1 (16-ounce) package frozen phyllo dough -4 oz diced pancetta -2 tsp neutral oil (I used avocado) -5 medium eggs -1 tsp salt -¼ tsp black pepper -¾ cup half-and-half -4 oz grated white cheddar, plus more for sprinkling -¼ cup sliced scallions Follow the instructions on the phyllo dough packet to thaw. Preheat the oven to 325°F (160°C). In a medium saucepan, cook the pancetta over medium-high heat for 3-4 minutes until crispy. Transfer to a plate to cool, pat with a paper towel to remove excess grease, and set aside. Unroll the thawed phyllo dough over a cutting board. Take about 6-8 sheets and cut them in half; take the halves and cut them into squares. The full sheets should yield about 8 squares each. Grease a muffin pan with oil. Take the phyllo squares, and divide the sheets into two (about 3-4 sheets), and press down onto the prepared muffin pan using your fingers. Rotate the remaining phyllo square half and press down gently to form a nest. Repeat until all the muffin cavities are filled. In a medi...