Spring Garden Mini Quiches

Spring is HERE … and so are these adorable Spring Garden Mini Quiches filled with loads veggies and herbs and dotted with your favourite cheese!

I made these Spring Garden Mini Quiches along with these Smoked Salmon Mini Quiches a couple of weeks ago for Mackenzie’s baby shower (little Hugh is oh so sweet for the record) and they were a huge hit! Using Filo pastry for the crust made my life a little easier, but if you prefer a traditional quiche crust I recommend the one from my Spinach Quiche Lorraine!  I like that the filo pastry allows me to use olive oil which is also healthier than a traditional pie crust – and they look so showy, like little quiche tulips!

You will need a mini cupcake tin to pull this off – you can get them nearly anywhere!  I found a massive one at Superstore that has 48 tins in it which was awesome when we were making these in larger quantities!

These are best served the day you make them but if need be you can make them the day before and put them in the oven just to slightly warm them before your guests arrive.

5 from 1 vote

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Spring Garden Mini Quiches

Mini Spring Garden Quiches are adorable and healthy!  Perfect for a little appetizer for your next party or for Mother's Day Brunch!

Course Breakfast

Cuisine French

Keyword quiche

Prep Time 30 minutes

Cook Time 20 minutes

Total Time 50 minutes

Servings 24 mini quiches

Author Fraiche Nutrition

Ingredients

• 1 cup asparagus, cut into 1" pieces (1/2 small bunch, ends trimmed)
• 1 cup sliced and quartered baby zucchini (1/2 small zucchini)
• 1/2 cup fresh chopped herbs (chives, dill and parsley work well)
• 1 cup finely chopped yellow onion (1 small)
• 1 tablespoon olive oil
• 4 large eggs
• 2/3 cup cream (at least 18% fat)
• salt and pepper to taste
• 3/4 cup cheese (goat cheese, gruyere, cheddar or asiago)
• 8 sheets filo dough*

Instructions

1. Preheat the oven to 375F and brush a mini tart tin with olive oil.

2. In a large frying pan, add olive oil on medium heat. Sautee onions until translucent and golden in colour.

3. Add zucchini and asparagus to pan and cook until tender but slightly crunchy, approximately 5-10 minutes. Remove vegetables from heat and let cool.

4. To prepare filo cups, lay one sheet of filo pastry on a large surface and brush generously with olive oil. Repeat twice, layering the filo on top of one another. Add a fourth sheet of filo, without brushing on olive oil. Cut filo into 3 inch squares and press into mini tart tin.

5. Layer in cheese, herbs, and vegetables into tin.

6. Whisk together eggs with whipping cream and pour into tart tins, approximately 1 tablespoon of egg mixture in each.

7. Bake for 15-20 minutes or until golden brown around the edges. Immediately remove from the pan and allow to cool slightly on a cooling rack before serving.

Recipe Notes

*cut filo into 3" squares and repeat to have 24 squares of filo dough -  you may have extra leftover