Filo Mini Quiches
This filo mini quiches can make a great appetizer or snack that looks quite amazing. Made with filo sheets for a crispy shell with a flavorful egg and pancetta filling they will definitely won’t pass unnoticed.
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!
Video
Nutrition
Serving: 1 filo mini quicheCalories: 151kcalCarbohydrates: 9.8gProtein: 6.2gFat: 9.6gSaturated Fat: 4.5gCholesterol: 75mgSugar: 0.6g