Switch things up a bit by making your quiches with filo pastry. It makes them nice and light, and it gives that gorgeous crispy, flaky texture. If you want to make some good party food, this stress-free recipe is perfect!
I have made mini quiches with shortcrust pastry, puff pastry and filo pastry. And honestly, if I had to pick which one was my favourite, I would have to go with the filo. There is just something about that light, crisp texture that you just can’t beat in my opinion.
You do have to be a little careful and delicate when putting the pastry in the muffin tins, but by no means am I trying to say that this recipe requires hard, time-consuming labour, just a minute or two of extra care and attention.
Layering the pastry
We are dealing with a pastry that is much more delicate then both puff and shortcrust pastry. So 1 layer will not be enough. I like to add about 3 layers neatly on top of each other. You simply add a light spray of oil on top of each layer of pastry before putting the next one on top so it sticks.
You can either brush the oil on top or use cooking spray. If you use a brush, make sure you brush lightly. If you use cooking spray, spray from a distance. Too much oil can result in giving you soggy pastry that can end up being flimsy.
Now, another very important note to make when working with filo pastry. Since it’s thin, it can dry out quite easily. So as you layer your pastry and prepare your other ingredients, please make sure you cover the pastry with a dry, clean tea towel. Do not leave it sitting outside where the air can get to it. Even when you have your layered filo pastry in the muffin trays. If you’re not ready to pour the egg into the pastry cases yet, keep them covered.
If the base isn’t cooked
I often find myself in the situation where the pastry at the bottom of the quiche isn’t cooked. And we don’t want to serve raw pastry now, do we? So I just flip the quiches upside down on the muffin tray, then put them back in the oven for a few more minutes until the base is cooked.
And that is another perk when using filo pastry. Since the layers are super thin, cooking it and giving it some good colour won’t take as long.
Do these mini quiches freeze well?
You can absolutely freeze these quiches for a later day, but make sure that when you heat them back up again, you do it in the oven. Repeat after me, “pastry does not like microwaves!” Ok, hopefully, that sunk in.
The last thing you want is to rave to your guests about how awesome filo pastry quiches are because of how crispy the pastry is. Only to find that you end up serving pastry that is sad and soggy. When you reheat the quiches, you need that dry airflow, so again, please use the oven.
Thanks so much for taking a look at the recipe. If you make these quiches, I ask that you give a star rating in the recipe box down below. And if you would like to follow me on social media, you can check out my Facebook, Pinterest, Twitter and Instagram.
Mini Quiches made with Filo Pastry
This recipe makes for the best party food! And the filo pastry is a great alternative to puff pastry.
- 6 sheets of filo pastry
- Cooking spray
- 1/2 tablespoon of olive oil
- Half a leek washed then sliced
- 8 large eggs
- ¼ cup of cream
- 80 g of sun dried tomatoes finely chopped
- A handful of parsley chopped
- 25 g of Parmesan cheese grated
- 80 g of goats cheese (approximately)
- Salt and pepper for seasoning
Carefully lay out 1 sheet of filo pastry on a flat, clean surface. Use your cooking spray to spray a light layer of oil over the filo pastry. Put another sheet of filo pastry directly over the top and then spray that sheet.
Keep continuing this cycle until you have 2 lots of 3 sheets of filo pastry.
Cut a total of 6 even squares out of each lot of layered filo pastry (leaving you with a total of 12 squares). Then fit them into your muffin tray cases. Cover with a damp cloth then set aside.
Use the cooking spray to grease your muffin tray. Pre-heat your oven to 180 degrees Celsius.
Get a frying pan over medium heat, add your olive oil, add your leeks and fry until they go translucent and soft. Turn the heat off and set aside.
Whisk the eggs and cream together with a pinch of salt and pepper in a large jug. Next, add your sun-dried tomatoes, sauteed leek, your chopped parsley and your grated parmesan cheese.
Add approximately 3/4 of a teaspoon of goats cheese in each pastry case.
Pour the egg mixture into the pastry cases. Or you can carefully ladle the mixture in. Try to fill each pastry case as evenly as possible.
- Place in the oven and bake for about 15-20 minutes until golden brown. When the mini quiches are done, gently transfer them on a board or platter and serve.
- Don't spray too much oil on the filo pastry.
- Use a dry, clean tea-towel to cover the filo pastry as you cook so that it doesn't dry out.
- If the base of the quiches isn't cooked yet, you can flip the quiches upside down and then cook in the oven for a few more minutes.
- If you freeze your quiches, re-heat them in the oven, not the microwave.