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Mini Spring Garden Quiche filled with veggies and herbs
5 from 1 vote

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


  • 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*


  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