Simple little filo cups filled with Asparagus Mini Quiches made with a touch of Gruyere cheese and leeks because spring is at the door!
Filo pastry is the secret weapon here. Originating from Middle Eastern cuisine, it is paper-thin, incredibly light, and far lower in fat than puff or shortcrust pastry. It comes frozen in most supermarkets, just thaw it an hour before using. A light spray of olive oil between the sheets is all it needs. The result is a beautifully crispy cup that holds the filling perfectly and adds a satisfying crunch to every bite.
Tips for perfect mini quiches
- They reheat well at 160°C for 5 minutes, perfect for making ahead.
- Reserve a few asparagus tips before cooking to place on top of each quiche before baking; it makes them look gorgeous.
- Do not overfill the cups, or the egg mixture will overflow during baking. Fill to about three-quarters.
- A drizzle of balsamic cream over the finished quiches takes them from good to impressive.
You can prepare them in advance, serve them as tapas on a warm spring afternoon, or pack them up for a picnic or potluck. Those mini quiches are easy and convenient to bring around and snack on. They are as delicious, warm or cold, so no worries there. And if you serve them as a main dish alongside a salad, they’re fantastic too. I like to drizzle them with a bit of balsamic cream!
The Filo Cup
For this dish, I’ve used the filo (phyllo) sheets. I love the crunch, and it’s way healthier than puff pastry. First of all, filo pastry is a Middle Eastern dish, and it’s not easy to make by hand because of its extra-thin layers. Lucky us, filo sheets also come in frozen packs. You’ll need to thaw the pastry 1 hour before using it. So, you add a small amount of fat between the sheets, which is tiny compared to what you’ll find in other basic pastries, like pie or flaky dough. With an olive oil spray, you’ll be done in a few minutes.
FAQ
Can I use a different pastry?
Yes, pre-made shortcrust or puff pastry both work, but make sure to pre-cook and poke holes in the dough. Filo gives the lightest, crispiest result, but either will do the job.
Can I make these without a muffin tin?
You can use silicone moulds or even filo-lined ramekins. The shape will be less uniform, but they will taste just as good.
Can I freeze them?
Yes, bake fully, cool completely, then freeze. Reheat straight from frozen at 180°C for 8 to 10 minutes.
Variations
You can use the pre-made pie dough if you do not want to use the Filo Cup. Or make the Cup with grated potato or nothing at all! Check the recipe coming up next for inspiration.
Other Mini Quiches
- Beetroot and Goat Cheese Mini Quiches
- Mini Filo Quiches with Leeks (Flamiche)
- Easy Bacon Egg Bites with Cheesy Center (Little Nomads Recipes)
So let’s make those spring bites!
Asparagus Mini Quiches
Equipment
- muffin trey standard size
Ingredients
- 325 g green asparagus
- 250 g filo sheets (frozen pack)
- 6 eggs
- 50 g gruyère cheese (finely grated (or mature cheddar))
- 75 ml cream
- 30 ml extra virgin olive oil
- 1 leek ( finely cut)
- 1/4 tsp nutmeg (*optional)
- salt and pepper
Instructions
- Unfreeze your filo (phyllo) pastry one hour before using.
- Cut all the vegetables into small pieces (maybe reserve a few longer asparagus tips for the topping).
- In a lightly oiled pan, on medium-high heat, cook “al dente” all the vegetables. I like to stop the cooking under cold water to keep them vivid green, then adding the salt and pepper.
- In a bowl, whisk together the eggs and cream until smooth and well combined.
- Add the grated cheese, nutmeg, salt and pepper to the egg mixture.
- Make the filo pastry base by lightly brushing each sheet and stacking them on top of one another (until six sheets thick).
- Once lightly oiled up, cut the filo (phyllo) pastry into about 14 cm square sheets.
- Add each filo square into each hole of a greased muffin rack, pressing down to form a nice flat bottom.
- Add the asparagus to the cups.
- Then pour the egg mixture in each cup.
- 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 before serving.
Notes
- Filo pastry: Thaw your filo sheets at least one hour before using; working with cold filo causes it to crack and tear.
- Asparagus tips: Reserve a few long asparagus tips before cooking and place them on top of each filled cup before baking; it makes them look beautiful straight out of the oven.
- Don’t overfill: Fill each filo cup to about three quarters; the egg mixture puffs slightly during baking and will overflow if filled too high.
- Finishing touch: A light drizzle of balsamic cream over the finished quiches just before serving takes them to another level, especially served with a green salad.
Nutrition
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