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!
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
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Preheat the oven to 375F and brush a mini tart tin with olive oil.
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In a large frying pan, add olive oil on medium heat. Sautee onions until translucent and golden in colour.
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Add zucchini and asparagus to pan and cook until tender but slightly crunchy, approximately 5-10 minutes. Remove vegetables from heat and let cool.
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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.
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Layer in cheese, herbs, and vegetables into tin.
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Whisk together eggs with whipping cream and pour into tart tins, approximately 1 tablespoon of egg mixture in each.
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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