The great thing about these quick, easy mini-quiches is that everybody gets to choose their own fillings – and they’re fun to make.
Here’s how to prepare 12 delicious mini filo quiches.
Filo pastry mini quiches
Individual size quiches with a filo pastry case.
- 1 pack of filo pastry sheets
- 1-2 tbsp oil
- 6 medium free range eggs
- 150ml (5 fl oz) milk
- Any fillings you like, we used
- 1 red pepper
- A handful of fresh spinach
- 1 large piece of ham
- 2-3 mushrooms
- 3 cherry tomatoes
- 75g (2.5-3 oz) mature cheese
- Salt and pepper
- A little fresh parsley
- 12 hole muffin tray
- Preheat the oven to 180C/355F (160C/320F fan assisted).
- Cut the filo into 5x5 inch (13x13cm) squares.
- Brush the tray with oil all over the inside of the holes, then line each hole with a filo square.
- Brush the inside of the pastry sparingly with oil and repeat until you have three layers in each hole, finishing with a light brush of oil.
- In a jug, whisk together the eggs and milk until fully combined, season with salt and pepper and then pour equally into the pastry cases.
- Chop all of your filling ingredients into approx 1cm pieces and add to the quiches in any combination you like until the egg level is close to the top.
- Grate the cheese and place a pinch on top of each quiche, then sprinkle on a little freshly chopped parsley.
- Bake until the egg for 10-15 minutes until the filling is just firm and the outer edges of the pastry are golden.
- If they seem to be browning on top before firming adequately, underneath, cover the top of the tray with a little foil or baking paper and continue to baked.
- Allow to cool a little before lifting from the tin and checking they're firm underneath - if not, return to the oven for a couple more minutes.
- If you wish to store them for later once cooked and cooled, place in a single layer in a sealed container and place in the fridge. They should keep well for a day or two.
Courses Lunches and quick-cook meals
These little quiches are great for parties, picnics and lunch boxes too. What will you put in yours?