Mini Filo Pastry Quiche Cups (2024)

Individual size, creamy and delicious egg-quiche, all wrapped up in filo pastry cases. You'll love these mini filo pastry quiche cups!

These little quiches may look fancy with their pretty filo frills, but they're actually incredibly easy to make and perfect for little hands to hold. Whenever I make them, they're gone in no time!

Another thing my kids love about thesequick, easy mini-quiches is that everybody gets to choose their own fillings - and they're fun to make.

Once you've made these filo pastry mini quiches you can pop them into a packed lunch, take them with you on a picnic or serve at a party. Yum!

How to prepare 12 delicious mini filo pastry quiche cups

Instructions

Preheat the oven to 180C/355F (160C/320F fan assisted/Gas mark 4).

Spray a 12-hole nonstick muffin tray with oil. This is a crucial step, as it stops the pastry from sticking to the sides of the pan.

Once you've cut your filo pastry into quarters, it's a good idea to keep all the sheets under a very slightly damp tea towel so that they don't dry out.

To make your filo crusts, take a piece of filo and line each muffin tray hole with a filo square, pushing in firmly with a few corners peeking out at the top. Spray the inside of each pastry cup with oil.

Repeat the process until you have three thin layers of pastry in each hole, finishing with a spray of oil.

Put a few pieces of spinach, ham, mushrooms and/or tomato into each case. Don't overfill the cases.

In a jug or large bowl, whisk together the eggs, milk and a pinch of salt and pepper.

Pour the egg mixture evenly into the pastry cases, taking care not to overfill them.

Add a pinch of the grated cheese to the of each quiche.

Sprinkle on a little freshly chopped parsley.

Place the muffin tray onto a baking sheet for easy lifting. Then place the trays into the centre of the oven and bake for 20-25 minutes until the filling is risen and set and the edges of the pastry are golden.

Allow the quiches to cool a little before lifting from the tin. They can then be enjoyed hot or cold.

More tips for the perfect mini filo pastry quiche cups

Are Mini Filo Pastry Quiche Cups easy to make?

This mini quiche recipe is seriously easy! You'll use store-bought filo pastry to form mini quiche shells, then fill with a mixture of eggs and veg.

This recipe is highly adaptable, so as long as you have the pastry lining the muffin tin properly and the filling isn't too wet, you can customise your filling.

So as long as you have a pack of filo pastry, some eggs, veggies, a muffin tin and a clean surface to work on - you can create any kind of filo quiche masterpiece!

This section has plenty of extra information and some useful tips to help you get perfect quiches. However, if you can't find the answer you're looking for, pop me a comment below, and I'll get back to you ASAP!

What is filo pastry?

Filo or phyllo pastry is a super thin form of pastry popular in Greece and the Middle East. Unlike shortcrust or puff pastry, a sheet of phyllo dough is somewhat flexible when damp. So filo is made by stretching and rolling the dough into thin layers.

When cooking with filo, you layer the sheets of filo over each other, usually crinkled or roughly folded to encourage crisp layers. So it's almost like a deconstructed puff pastry layer, with much less fat!

However, once formed, it is one of the most delicate kinds of pastry, so you'll need to take care not to break it or let it dry out.

How can I be sure my mini filo pastry quiche cups are fully cooked?

It is important to make sure to check that your quiches are cooked all the way through. A skewer should come out clean and they should feel firm when pressed, both on top and underneath.

If they look like they are browning too quickly on top, cover loosely with foil to allow the filling time to cook.

If you wish to store them for later once cooked and cooled, place in a single layer in a sealed container and place in the fridge. They should keep well for a day or two.

Why did my quiche sink?

Quiches will always rise while baking and sink a little while cooling - it's normal.

However, if your quiche sinks a lot, it is probably a sign that your quiche wasn't finished cooking when you took it out of the oven.

Pop a skewer in the centre of your quiche - it should come out clean. If not, put it straight back in the oven for a few more minutes to firm up.

Why did my quiche puff up so much?

Quiche does puff up a little, and that's fine.

If you use too much egg your quiche will likely puff up too much, so make sure to use the correct ratio in your filling - even using large eggs where the recipe calls for medium or small ones can make a difference.

It's also important to cook them at the correct temperature - too much heat will cause them to puff more than they should and become rubbery while cooling.

Why did my quiche leak?

Make sure to check that your quiches are cooked all the way through. A skewer should come out clean, and they should feel firm when pressed, both on top and underneath.

Furthermore, vegetables contain a lot of water which will be released during cooking, and cheese and some meats will be high in fat solid fats which will become liquid at higher temperatures, so be careful not to add too much filling or overfill the cups.

Why is my quiche too firm / too soft?

Generally, with quiche, we're looking for a fluffy, light, creamy interior, but there's also an element of personal taste.

How long you cook them for will determine how firm the finished quiche is, so if you like a creamy texture, take them out once they're set a skewer comes out clean), if you prefer a firmer, more open texture, give them a couple more minutes.

Is this quiche gluten-free?

No, this recipe is not gluten-free.

However, you can make it gluten-free by replacing the filo sheets with a gluten-free brand or simply forgoing the sheets altogether and placing the mixture directly in a greased, nonstick muffin tin.

What else can I serve at a dinner party? What other snacks go with quiche?

Roast pumpkin, sour cream and garlic dip would be great, as would Chilli halloumi chips and roast vegetable mezze or Stuffed mini baked potatoes

Can I eat these Mini filo pastry quiches while pregnant?

Quiche should be safe to eat while pregnant as all the ingredients will have been cooked.

However, as with all egg recipes during pregnancy, extra care should be taken. Make sure that the quiches are firmly cooked all the way through.

In the UK, eggs produced to a food safety standard called the British Lion Code of Practice have a stamp on the shell of a red lion. Eggs produced under the Red Lion code are considered very low risk for salmonella and safe for pregnant people to eat raw or partially cooked. So, if you use a Red Lion eggs in this recipe, it would be safe to eat even if you slightly undercook the eggs.

However, if you use any kind of egg other than those produced under the British Lion code, it's very important to ensure your quiches are fully and firmly cooked through.

Always check with your health care professional and visit the NHS page onfoods to avoid while pregnantfor more information.

What other ingredients can I use in my mini quiches?

The great thing about quiche is that it's so versatile the world is your oyster regarding ingredients. For example, if you don't like peppers, you could just make a ham and spinach quiche.

If you want to create something totally different to the recipe, here are some ideas to get you started, but a quick peek into your fridge should give you plenty of inspiration.

• Cooked bacon and diced Brussels sprouts.
• Leek and potato with Gruyere cheese. Or you could use green onion (spring onions), chives or shallots too!
• Goat's cheese and cranberries. Or instead of goat's cheese, creamy ricotta cheese.
• You could add a little double cream (heavy cream) and parmesan cheese to your eggs to make the filling richer and more luxurious.
• Fresh chopped herbs and cooked sausage.
• Add some lemon juice to the filling mixture for some citrus tang.
• Artichoke and sun-dried tomatoes.
• You could also use extra virgin olive oil, flavoured oils or melted butter to brush over the top of your quiches for extra flavour and a more golden colour.

Can I make breakfast quiches?

Yes, these little filo quiches lend beautifully to breakfast flavours. Just add whatever breakfast-y fillings take your fancy.

How does a bubble and squeak (potatoes and cabbage) or black pudding and cherry tomato mini quiche sound to perk you up first thing?

However, using pre-cooked ingredients for the filling is best, as the cooking time for this recipe won't allow for raw meat to cook safely.

Can I make one large quiche in a pie dish?

You could try making a big version of this quiche recipe by using a pie dish or springform pan to house your phyllo crust.

However, you'll most likely need to extend the cooking time, and I would worry about the bottom becoming soggy or the top layer of filo burning.

This recipe cooks at 180C, which is medium-high heat. So you could try lowering it to a medium heat (160C), though this may cause the pastry to become soggy.

You could also try making medium-sized quiches in a custard cup or medium ramekin. This should be less risky than making a pie-sized quiche.

I haven't tested this recipe in a bigger size - so feel free to try it, and let me know how it goes!

Can I make even smaller mini quiches?

If you're making these quiches for a party, you could use mini muffin tins to make even smaller filo quiches. You'll probably need to cook them for less time, so keep an eye on them as they cook.

The cooking temperature should be fine as is, though I haven't tested this recipe with smaller muffin tins, so I can't be sure. If you try it, let me know how it goes in the comments below!

Can you refrigerate mini quiches?

Yes, make sure they are cooked all the way through (they should be firm on the top and bottom). They should then be placed in an airtight container in the fridge once they have cooled.

To keep the filo pastry (or phyllo crust) in perfect condition and avoid the quiches sticking together, I would recommend using a large container and storing them in a single layer, not stacked on top of each other.

Can I freeze mini quiches?

Yes, you can freeze mini quiches.

Cool your mini quiches to room temperature and then place them in a sealed container in a single layer to avoid them sticking together or the pastry being broken. Make sure they go into the freezer within an hour of making.

Try to leave as little empty space in your container as possible to reduce the risk of freezer burn.

They should keep for 3-4 months. To defrost them, transfer them in their container from the freezer to the fridge and leave to defrost overnight.

I'm planning a co*cktail party. Can I make these mini quiches ahead of time?

Absolutely! They should keep well in a sealed container in the refrigerator for a couple of days.

If you want to keep the pretty filo frills in one piece, for easy transport you could place them back in the (cleaned) muffin tray you baked them in.

Once stored in the fridge, you might find that the pastry isn't quite so crisp as it is straight out of the oven. You can pop them back in the oven to crisp back up, as described below.

Can the mini quiches be reheated?

Yes, you can reheat these mini filo quiches! Simply place them in a preheated oven at a low temperature and check regularly. If you're worried the filo might start to burn carefully place some tin foil loosely over the top of the quiches.

These mini filo pastry quiche cups are great for parties, picnics and lunch boxes too. What will you put in yours?

Print mini filo pastry quiche cups recipe

Pin these mini filo pastry quiche cups

More great recipes to involve the kids in cooking

Have you got my book?

'This is a great kids cookery book. Emily is a star' - Simon Rimmer

'The book I'd like to force into any mother's kitchen' - Prue Leith

"A fab book with a plan." - Jane Devonshire, 2016 Masterchef UK winner

'Emily has managed to combine her mummy knowledge and passion for food to make a truly helpful and brilliant cookbook' - Priya Tew, RD, BSc (Hons), Msc

Get Your Kids to Eat Anything is an achievable 'how to' for parents in the battle to overcome picky eating and 'make new the norm'. Emily Leary's unique 5-phase programme looks at the issue of 'fussy eating' in a holistic way that links imagination with food, and which situates parents alongside - not in opposition to - their children.

Grab your copy!

.