These Filo Mini Quiches are a delightful option for appetizers or snacks, with an impressive appearance. Made with filo sheets, they offer a delightful crispness enveloping a flavorful combination of egg and pancetta filling, ensuring they won’t go unnoticed.
Filo shells are simply wonderful and quite easy to prepare. Whether sweet or savory, they provide a canvas for a variety of delectable fillings, making them perfect for bite-sized treats. These quiches are an excellent addition to any party spread, guaranteed to be enjoyed by all!
How to make Filo Mini Quiches
Begin by preheating your oven to 375°F (190°C) and greasing 12 muffin cups with butter. Set them aside for later use.
In a skillet over medium-high heat, fry the pancetta or bacon until it becomes crisp. Once cooked, transfer it to a bowl and allow it to cool slightly.
In a medium bowl, whisk together the eggs with salt, pepper, and cream until well combined. Add the Parmesan cheese, chives, and the fried pancetta, then set the mixture aside while you prepare the filo shells.
Cut the filo pastry sheets into 5×5 inch (13x13cm) squares. Take two filo squares, place one on top of the other to form a star shape, and line each of the greased muffin cups with the layered filo pastry. Repeat this process for all 12 muffin cups.
Brush the filo pastries with melted butter to enhance their flavor and texture.
Evenly divide the prepared egg mixture among the pastry shells, ensuring each cup is filled to the top.
Take the remaining filo squares, crease one, and place it on top of each filled muffin cup. Repeat this process for all the cups. Brush the tops of the filo pastries with more melted butter, and gently fold the edges of the pastry stars slightly to add a decorative touch.
Bake the filled muffin cups in the preheated oven for about 25 minutes, or until the filo pastry turns golden brown and crispy.
Once baked, transfer the muffin cups to a cooling rack and garnish them with freshly ground black pepper and chopped chives for added flavor and visual appeal.
These savory filo pastry cups are now ready to be enjoyed as a delightful appetizer or snack!
For more similar recipes check our full collection of Appetizers.
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Filo Mini Quiches
Ingredients
Filo Shells
- 1 package (270g) filo pastry sheets
- 3 tbsp (45g) butter , melted
Filling
- 2.5 oz (70g) , pancetta or bacon
- 4 large eggs
- 3 tbsp chopped fresh chives
- 1/2 tsp (3g) salt
- 1/4 tsp (1g) black pepper
- 1/3 cup (30g) Parmesan cheese , grated
- 1/4 cup (60g) cream
Instructions
- Preheat oven to 375F (190C) and grease 12 muffin cups with butter. Set aside until ready to use.
- Fry pancetta or bacon over medium-high heat until crisp. Transfer to a bowl and let cool slightly.
- In a medium bowl whisk the eggs with salt, pepper and cream. Add Parmesan cheese, chives and fried pancetta. Set aside until you prepare the filo shells.
- Cut the filo pastry sheets into into 5×5 inch (13x13cm) squares.
- Take two filo square, place one on top of the other to form a star and line the muffin cup. Repeat for all 12 muffin cups.
- Brush the filo pastries with melted butter.
- Divide egg mixture evenly into pastry shells.
- Crease one of remaining filo square and place on top. Repeat for each. Brush with more butter. Fold the edges of the stars slightly.
- Bake for about 25 minutes until golden brown.
- Transfer to a cooling rack and decorate with freshly ground black pepper and chopped chives. Enjoy!
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Nutrition
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