Description
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!
Ingredients
- 6 pieces Filo Pastry
- ½ Tablespoons Olive Oil
- ½ stalks Leek, Sliced
- 8 whole Eggs
- ¼ cups Cream
- 80 grams Sun-dried Tomatoes, Finely Chopped
- ¼ cups Fresh Parsley, Finely Chopped
- 25 grams Parmesan Cheese, Grated
- 80 grams Soft Goat Cheese, Or As Needed
Preparation
Carefully lay out 1 sheet of filo pastry on a flat, clean surface. Use 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). Fit them into muffin tray cases. Cover with a damp cloth then set aside.
Use cooking spray to grease your muffin tray. Preheat oven to 180ºC (355ºF).
Place a frying pan over medium heat. Add olive oil, leeks and fry until translucent and soft. Turn heat off and set aside.
In a large jug, whisk eggs and cream with a pinch of salt and pepper. Add sun-dried tomatoes, sautéed leeks, chopped parsley and grated Parmesan cheese.
Add approximately 3/4 teaspoon goat cheese into each pastry case. Pour or carefully ladle egg 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 mini quiches are done, gently transfer onto a board or platter and serve.
