A Crowd Pleasing Cheesy Brunch with McEwan’s Premium Selection of Cheese

While most foods like candy vs caviar are favoured quite differently from childhood to adulthood, cheese has the amazing power to transcend the ages. We fall in love early on in life and never let go.

Thankfully, McEwan’s offers a wide range of local and imported cheeses to impress the pickiest kid and the most sophisticated adult palates. With the help of their staff, it’s easy to build a perfect cheese platter with selections like St. Agur Blue from France, 18 month aged Manchego from Spain, Grey Owl Goat from Quebec, and one of my personal favourites ~ the Upper Canada Cheese’s Niagara Gold from Ontario. McEwan’s staff can also help you select the right cheese for your recipe.

CHEESY SWISS CHARD PHYLLO MINI QUICHES 

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Serve with a colourful fruit salad, Greek yogurt and a homemade granola, and you’ve got a light yet impressive mid-morning meal.

1 TSP OLIVE OIL
1 CLOVE GARLIC, MINCED
10 CUPS OF SWISS CHARD LEAVES, RIBS REMOVED, FINELY CHOPPED
¾ CUP LOW FAT COTTAGE CHEESE
½ CUP FINELY SHREDDED ITALIAN PARMIGIANO REGGIANO CHEESE, PLUS MORE FOR GARNISH
3 TBSP SUNDRIED TOMATOES, REHYDRATED AND FINELY MINCED
1 TSP LEMON ZEST
¼ TSP SALT
¼ TSP PEPPER
2 LARGE EGGS, BEATEN
1 tbsp olive oil
3 sheets of frozen phyllo pastry, thawed
Parsley, for serving
Hot Sauce, for serving

Preheat oven to 400°F, lightly grease a muffin tin, and place in the oven while the oven warms up.

In a large nonstick skillet, heat the olive oil over medium heat. Add in the garlic and sauté until fragrant, about 1 minute. Add in the Swiss Chard leaves and ¼ cup of water. Cook over medium heat until well wilted and significantly reduced in volume, about 5 minutes. Remove from heat to a medium bowl.

Meanwhile, in a small food processer, puree the cottage cheese with the Parimigiano Reggiano cheese until the cottage cheese loses its curd-like texture.

Add the cheese, rehydrated sundried tomatoes, lemon zest, and salt and pepper, to taste to the chard. Then add in the beaten eggs and mix until well combined.

Cut the three sheets of phyllo in half down the middle. Lightly brush a little olive oil onto each square, then fold it in half, brush a bit more on, then fold again to yield a slightly rectangular square. Press into the muffin tin and trim the excess. Repeat with all 6 pieces.

Fill the phyllo with the cheese and Swiss Chard mixture and top with a light sprinkling of extra Parmigiano Reggiano. Bake for about 20 minutes, until the filling feels set, the phyllo edges are brown and the bottom of the phyllo is light brown.

Serve with finely chopped parsley and hot sauce, if desired. Serves 3-4.

DELICIOUSLY YOURS,

ABBEY SHARP, RD

OWNER, ABBEY’S KITCHEN