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A photo of filo pastry filled mini quiches in a white slate.

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. 

Course lunch, side
Cuisine French Influence
Keyword filo pastry quiches, mini quiche recipe, quiche mini
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings 12 quiches
Calories 111 kcal
Author Nicolas


  • 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


  1. 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. 

  2. Keep continuing this cycle until you have 2 lots of 3 sheets of filo pastry. 

  3. 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.

  4. Use the cooking spray to grease your muffin tray. Pre-heat your oven to 180 degrees Celsius.

  5. 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. 

  6. 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. 

  7. Add approximately 3/4 of a teaspoon of goats cheese in each pastry case. 

  8. 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.

  9. 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.

Recipe Video

Recipe Notes

  • 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. 
Nutrition Facts
Mini Quiches made with Filo Pastry
Amount Per Serving
Calories 111 Calories from Fat 57
% Daily Value*
Fat 6.3g10%
Saturated Fat 2.6g16%
Cholesterol 130mg43%
Sodium 94mg4%
Potassium 81mg2%
Carbohydrates 6.8g2%
Fiber 0.4g2%
Sugar 1.1g1%
Protein 7g14%
Calcium 40mg4%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.