Mini filo pastry quiches

Course: Lunches and quick-cook meals
Keyword: cooking with kids, filo, filo pastry, kid friendly, lunch, quiche, snack, snacks
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 12
Author: Emily Leary
Individual size quiches with a filo pastry case.
Print Recipe


For the quiches:

  • 1 pack filo pastry sheets
  • 1-2 tbsp oil
  • 6 medium free range eggs
  • 150 ml milk

For the fillings:

  • 1 red pepper
  • A handful of fresh spinach
  • 1 large piece of ham
  • 2-3 mushrooms
  • 3 cherry tomatoes
  • 75 g mature cheese
  • Salt and pepper
  • A little fresh parsley

You'll also need:

  • 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 20 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 bake.
  • 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.