Those mini crunchy asparagus quiches are a bite into spring! The beauty of this meal is: it’s polyvalence, whether you eat your quiche warm, or cold… or change the vegetable in it… if you feel like mushrooms or ham etc. Go ahead make those with whatever you feel like. A mini Quiche Lorraine maybe? the original one with smoked pork belly bits, which is slightly less healthy… but Oh! so delicious! If your metabolism allows you, go ahead and make some nice mini lard and cheese ones. I’ve chose my favorite spring vegetable; the green asparagus, also a bit of leeks and gruyère to make it extra tasty!
You can prepare them in advance and serve them as tapas on a warm spring afternoon or pack them up for a picnic. I mean, those mini quiches are so useful.They are as delicious warm or cold.
For this dish, I’ve used the filo (phyllo) sheets, I love the crunch of filo sheet and it’s way healthier, which could surprise a few. First of all, filo pastry is from the Middle East cuisine, and it’s really not easy to make by hand because of it’s extra thin finish. Lucky us, filo sheets comes, in our days, in frozen packs. You’ll simply need to unfreeze the pastry 1 hour before using. The content of the dough is simply flour, water and sometimes an extra touch of vinegar, you are the one adding the fat (oil or melted butter) between the sheets, which is so little compared to the amount you’ll find in all the other basic pastry like shortcrust, puff, flaky or hot water crust. Back in cooking school, they showed us how to make them all, and let me say… I got traumatized by the amount of butter that can get into those doughs… some more than others… Although, with the filo pastry, it is up to you to add the oil in between sheets, which for this meal is about 30ml of olive oil, added with a brush, no more. If you feel lazy just buy yourself a nice olive oil spray and you’ll be done within a few minutes to assemble your filo sheets.
So let’s make those flaky, spring tasty bites!
Mini Asparagus Quiches
Makes 12 mini quiches
- 325g of asparagus (1 pack)
- 250g (1 frozen pack) of filo (phyllo) pastry sheets
- 6 eggs
- 75ml cream
- 50g gruyère finely grated
- 1 leek finely cut
- 30ml extra virgin olive oil
- salt, pepper
Bring the oven to 180°C (350F)
- Unfreeze your filo (phyllo) pastry
- Cut all your vegetables into small pieces (maybe reserve a few longer asparagus tips for topping)
- In a lightly oiled pan, medium high heat, cook “al dente” all the vegetables
- Add salt, pepper and reserve
- In a bowl, add the eggs, cream and beat the eggs with a whisk
- Add the grated cheese, nutmeg, salt and pepper to the egg mix
- Make the filo pastry bottom by lightly brushing each sheet and adding them one on top of the other (until 6 sheets)
- Once oiled up, cut the filo (phyllo) pastry into about 14 cm large square sheets
- In a greased up muffins rack, add each of the filo square has a bottom, pushing down to have a nice flat bottom
- Add the asparagus mix to the bottom
- Then the egg mix
- Bake the quiches for 25 minutes on the bottom rack of the oven at 180°C (350F)
- Pick them out and leave them on a cooling rack for a few minutes
Serve with a green salad and a hibiscus-grapefruit sangria. Enjoy!