Prep time: 20 min
Cooking time: 25 min
- ½ medium onion, chopped finely
- 1 cup (80g) chopped leek
- 150g asparagus, cut into small bits
- ½ cup (75g) fresh peas
- 150–200g cooked spinach, cut into small chunks (if using fresh spinach, blanch for around 1 min max, rinse in cold water to stop the cooking process and then squeeze out any excess water)
- 6 eggs
- 1 cup (250ml) milk
- 1 tsp nutmeg
- 1 tsp paprika
- 1 package filo pastry, at room temperature
- 2 knobs of butter (around 30g), 1 knob at room temperature and 1 knob melted
- 50g grated Parmesan cheese
- extra-virgin olive oil
- chopped flat-leaf parsley, to serve
- Using a 12-cup muffin tin, smear some butter around each muffin cup cavity or simply use non-stick cooking spray (I prefer to use butter for extra flavour).
- Unfold the filo pastry sheet and evenly cut out 12 squares or rounds. Place 1 filo square into each muffin cup and press down with your fingers. Use a fork to prick the bottom layer of dough in each up. Brush the dough with some melted butter. Feel free to use egg white as an alternative to prevent a soggy crust.
- Preheat oven to 200ºC.
- Cook the onion, leek, asparagus and peas in a pan on medium heat with olive oil. Season and let cool a bit.
- In a large bowl, whisk the eggs until they are well combined. Add the milk, cooked veggies (including spinach), nutmeg and paprika and season to taste.
- Pour the egg mixture filling into each muffin cup, ⅔ of the way full. Sprinkle some grated Parmesan on top of each. Bake for about 20–25 min. Let the mini quiches cool off for about 10 min. Sprinkle over some fresh chopped parsley before serving.
This recipe originally appeared in the May/June 2019 issue of Foodie Magazine