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Filo Mini Quiches

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These filo mini quiches are crispy, flaky, and filled with a creamy, savory egg mixture. Perfect for appetizers, brunch, or elegant party bites.

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

  1. Preheat the oven to 180°C (350°F) and grease a muffin tin.
  2. Cut filo sheets into squares large enough for muffin cups.
  3. Layer 2–3 filo squares into each cup, brushing lightly with melted butter or oil between layers.
  4. In a bowl, whisk together eggs and milk or cream until smooth.
  5. Stir in cheese, chopped vegetables, cooked meat if using, salt, pepper, and herbs.
  6. Pour the egg mixture into each filo cup, filling about three-quarters full.
  7. Bake for 18–22 minutes until the filling is set and filo is golden and crisp.
  8. Allow to cool slightly before removing from the tin.
  9. 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

Find it online: https://thefamilycooking.com/filo-mini-quiches/