Simple little filo cups filled with Asparagus Mini Quiches made with a touch of Gruyere cheese and leeks because spring is at the door!
Those Asparagus Mini Quiches are a bite into spring! The beauty of this meal is its 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 and 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! Make some lovely mini lard and cheese if your metabolism allows you. For this recipe, I’ve chosen my favourite spring vegetable, the green asparagus and a bit of leek and gruyère to make it extra tasty!
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 breezy 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 next to a salad, they are 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 from Middle East cuisine, and it’s not easy to make by hand because of its extra thin format. Lucky us, filo sheets also come in frozen packs. You’ll need to unfreeze the pastry 1 hour before using it. So, you add the fat amount between the sheets, which is so tiny compared to the amount you’ll find in all the other basic pastries like pie or flaky dough. With the help of an olive oil spray, you’ll be done within a few minutes.
You can use the pre-done 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
So let’s make those spring bites!
Asparagus Mini Quiches
- 325 g green asparagus ((1 pack))
- 250 g filo sheets ((1 frozen pack))
- 6 eggs
- 75 ml cream
- 50 g gruyère cheese (finely grated (or cheddar))
- 1 leek ( finely cut)
- 30 ml extra virgin olive oil
- 1/4 tsp nutmeg (optional)
- salt and pepper
- 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.
- Add salt and pepper and reserve.
- Add the eggs and cream to a bowl and beat with a whisk.
- Add the grated cheese, nutmeg, salt and pepper to the egg mixture.
- Make the filo pastry bottom by lightly brushing each sheet and adding one on top of the other (until six sheets thick).
- Once oiled up, cut the filo (phyllo) pastry into about 14 cm large square sheets.
- Add each filo square in each hole of a greased-up muffins rack, pushing down to have a nice flat bottom.
- Add the asparagus to the cups.
- Then the egg mixture.
- 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.