To make easy eggs and ham phyllo cups, combine 1/2 cup cooked and diced ham, three grated hard-boiled eggs, 2 tablespoons each pesto sauce and mayonnaise, 1 tablespoon each Dijon mustard and minced cilantro, and 1/4 teaspoon salt. Place 1 tablespoon of the mixture into each shell. Garnish with parsley.
To make quick mini quiches using frozen phyllo dough shells, place 1 teaspoon of shredded Swiss or Gruyere cheese, 1/2 teaspoon of cooked, crumbled bacon, and 1/4 teaspoon each of minced onion and red bell pepper in each shell. Beat together one egg, 1/2 cup of evaporated milk, 1/4 teaspoon each of basil, salt, garlic and parsley, and 1/8 teaspoon of white or cayenne pepper. Pour 1 teaspoon of the egg mixture into each shell, and bake for 12 to 15 minutes in a preheated 350 degrees Fahrenheit oven.
To make a mushroom and smoked mozzarella appetizer, saute 1/2 teaspoon minced garlic in 2 teaspoons canola oil for one minute. Add 1 1/2 cups diced mushrooms, 2 tablespoons diced onions, 1 teaspoon each capers and Worcestershire sauce, and 1/4 teaspoon dried leaf thyme. Saute for three to five minutes. Add 2 tablespoons red wine, and simmer until liquid evaporates. Salt and pepper to taste. Spoon 1 rounded teaspoon of filling into each shell. Top each with 1/2 teaspoon mozzarella cheese, and bake in a preheated 350 degrees Fahrenheit oven for five minutes.