I am finally getting around to sharing these mini quiches that I made for Easter last month. These little guys were such a hit with our friends and were almost gone before we sat down to eat. What I really like about these mini quiches is the filo dough shells that I found in the freezer section of my grocery store. They are smaller than your average mini quiche, so you can just pop it in your mouth and eat in one bite. Also, the filo dough is much lighter than the pie crust that quiche is normally baked in. So it made me feel a little better for eating about a dozen of them that I wasn’t eating a a load of pie crust. (FYI, in no way shape of form is this sponsored by the maker of filo cups. I know it sounds that way, but I it’s not.)
I wanted a couple different flavors of quiches, so I made half of them bacon-onion-Gruyere and the other half asparagus-Gruyere. Both were delicious, but I think I was partial to the bacon mini quiches. I mean, they have bacon. Need I say more?
But because they are so small, we had to use a small syringe to fill them with the egg mixture. You could use a small measuring cup and that would work just fine. But we had that little syringe laying around anyways so we decided to put it to use. (It’s a children’s medicine syringe I asked my local Pharmacist for when I was trying to make Jell-o Easter eggs. I know you were wondering why I had this.)
Another wonderful thing about just how miniature these quiches are is that they bake in no time! They were in the oven for no more than 15 minutes. If you have made a full size quiche before, you know it can take quite a while to cook which can be stressful if you are trying to time out a bunch of dishes out for a big brunch. These guys can be baked well ahead of time and served cool, or baked as people are walking in the door and set out 15 minutes later.
The best part is, your mom will love them! So make these for her for Mother’s Day. 🙂
- 1 package (30 cups) of filo dough cups
- 2 eggs
- 3/4 cup whole milk
- salt and pepper to taste
- 2 slices of bacon, cooked and crumbled
- 1/4 red onion, caramelized
- 2 tbsp Gruyere, shredded
- 4 spears of asparagus, blanched and roughly chopped
- 1/4 cup Gruyere, shredded
- Preheat oven to 325 degrees.
- Place filo shells on a small baking sheet close together to that they are touching, or in a mini muffin tin.
- In a small bowl or measuring cup, whisk together the eggs, milk, salt, and pepper. Set aside.
- Spoon a small amount of bacon, onion, and Gruyere in half of the shells and asparagus and Gruyere in the other.
- Pour the egg mixture on top of the fillings until the shells are 3/4 full. Top with any extra fillings.
- Bake for 15 minutes, or until egg is fully cooked.
- Serve immediately or let cool and serve room temperature.