Mini Leek and Goat Cheese Quiches

I think I've mentioned that I can't bake to save my life.  That's the other sisters' area of expertise (not her only area of expertise.  She never ceases to amaze in the kitchen!).  The thought of making the pastry for a quiche horrifies me.  Easy solution? Mini phyllo cups.  Even I, the most incompetent baker I've ever met, can handle this.


The result? Mini quiches with sauteed leeks, goat cheese, and ...you guessed it... yogurt!


These little guys are delicious.  Easy to make and packed with a ton of flavor.  Make them for brunch, lunch or appetizers: these will impress any crowd!

Ingredients:
1) 8 sheets of defrosted phyllo pastry
2) Olive oil or olive oil spray
3) 6 eggs
4) 1 leek, thinly sliced
5) 1 tbsp goat cheese
6) 1/3 cup non-fat yogurt
7) S & P


Directions:
1) Preheat oven to 375.
2) Place one sheet of phyllo pastry on a cutting board.  Lightly brush with olive oil/olive oil spray.
3) Place another sheet on top. Repeat step on until you have stacked 4 pieces of phyllo.
4) Cut into squares (12 per sheet). 
5) Repeat with remaining 4 slices of phyllo pastry.
6) Place each small square into a muffin tin you have prepared lightly with olive oil.
7) Bake for 5 - 7 minutes until tops are JUST starting to turn brown.
8) In a pan, sautee the leeks in olive oil until golden brown. Let cool.
9) Whisk together goat cheese, eggs, yogurt, leeks and salt and pepper.  
         *You don't want to add too much yogurt here because the tanginess may
          overtake the other delicious ingredients.  Just enough to make it creamy!
10) Pour mixture into phyllo cups.  Bake at 375 - 400 for 15 minutes until tops are lightly golden.


Serve with crispy baked proscuitto, a fruit salad and these Mini-Hashbrown Stacks and you have a delicious sunday morning ahead of you!