Why You’ll Love This Recipe
These mini quiches are quick to assemble and look impressive with minimal effort. The filo pastry creates a crisp, flaky shell that pairs beautifully with the soft, savory filling. They’re highly customizable with different cheeses, vegetables, or meats, making them ideal for using up ingredients you already have. Plus, they’re perfectly portioned and easy to serve.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
6 sheets filo pastry
4 large eggs
½ cup milk or cream
1 cup shredded cheese (cheddar, feta, or your choice)
½ cup finely chopped vegetables (spinach, mushrooms, peppers, or onions)
¼ cup cooked bacon or ham (optional)
2 tablespoons melted butter or olive oil
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon dried herbs (such as thyme or oregano)
Directions
Preheat your oven to 180°C (350°F) and lightly grease a muffin tin.
Cut the filo sheets into squares large enough to fit into the muffin cups.
Layer 2–3 filo squares into each muffin cup, brushing lightly with melted butter or oil between layers to create a crisp shell.
In a bowl, whisk together the eggs and milk or cream until smooth.
Stir in the shredded cheese, chopped vegetables, cooked meat if using, salt, pepper, and dried herbs.
Pour the egg mixture carefully into each filo cup, filling them about three-quarters full.
Bake for 18–22 minutes, or until the filling is set and the filo edges are golden and crisp.
Allow to cool slightly before removing from the muffin tin. Serve warm or at room temperature.
Servings and timing
Servings: 12 mini quiches
Preparation time: 15 minutes
Cooking time: 18–22 minutes
Total time: about 35 minutes
Variations
You can make these vegetarian by skipping the meat and adding more vegetables like zucchini or broccoli. For a richer flavor, use cream instead of milk. Add spices like paprika or chili flakes for a bit of heat. You can also experiment with different cheeses such as goat cheese or blue cheese.
Storage/Reheating
Store mini quiches in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 170°C (340°F) for a few minutes to maintain crispiness. They can also be frozen for up to 2 months and reheated directly from frozen.
FAQs
Can I use puff pastry instead of filo?
Yes, puff pastry will give a thicker, buttery crust instead of a light, crispy one.
How do I prevent filo from drying out?
Keep unused sheets covered with a damp cloth while working.
Can I make these ahead of time?
Yes, they can be prepared in advance and reheated before serving.
Why are my quiches soggy?
Too much moisture from vegetables can cause this—try pre-cooking them.
Can I freeze mini quiches?
Yes, they freeze well and can be reheated later.
What cheeses work best?
Cheddar, feta, mozzarella, or a mix all work well.
Can I make them dairy-free?
You can use plant-based milk and cheese alternatives.
How do I know when they’re done?
The filling should be set and no longer runny in the center.
Can I add herbs?
Yes, fresh or dried herbs enhance the flavor nicely.
Are these good for parties?
Yes, they’re perfect bite-sized appetizers for gatherings.
Conclusion
Filo mini quiches are a delicious and versatile option for any occasion. With their crispy pastry shells and creamy filling, they offer a perfect balance of texture and flavor. Easy to customize and make ahead, they’re a reliable and crowd-pleasing addition to your recipe collection.
PrintFilo Mini Quiches
These filo mini quiches are crispy, flaky, and filled with a creamy, savory egg mixture. Perfect for appetizers, brunch, or elegant party bites.
- Prep Time: 15 minutes
- Cook Time: 18–22 minutes
- Total Time: 35 minutes
- Yield: 12 mini quiches
- Category: Appetizer
- Method: Bake
- Cuisine: French
- Diet: Vegetarian
Ingredients
- 6 sheets filo pastry
- 4 large eggs
- ½ cup milk or cream
- 1 cup shredded cheese (cheddar, feta, or your choice)
- ½ cup finely chopped vegetables (spinach, mushrooms, peppers, or onions)
- ¼ cup cooked bacon or ham (optional)
- 2 tablespoons melted butter or olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon dried herbs (such as thyme or oregano)
Instructions
- Preheat the oven to 180°C (350°F) and grease a muffin tin.
- Cut filo sheets into squares large enough for muffin cups.
- Layer 2–3 filo squares into each cup, brushing lightly with melted butter or oil between layers.
- In a bowl, whisk together eggs and milk or cream until smooth.
- Stir in cheese, chopped vegetables, cooked meat if using, salt, pepper, and herbs.
- Pour the egg mixture into each filo cup, filling about three-quarters full.
- Bake for 18–22 minutes until the filling is set and filo is golden and crisp.
- Allow to cool slightly before removing from the tin.
- Serve warm or at room temperature.
Notes
- Keep filo covered with a damp cloth to prevent drying.
- Pre-cook vegetables to reduce excess moisture.
- Use cream instead of milk for a richer filling.
- Store in the refrigerator for up to 4 days or freeze for up to 2 months.
- Reheat in the oven to maintain crispiness.
Nutrition
- Serving Size: 1 mini quiche
- Calories: 120 kcal
- Sugar: 1 g
- Sodium: 160 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 0.5 g
- Protein: 5 g
- Cholesterol: 70 mg
