Mini Goats' Cheese and Sun-Dried Tomato Quiches
ID: 07269482...
A delicious, lighter twist on the classic Quiche Lorraine featuring crispy filo pastry cases filled with eggs, spring onions, sun-dried tomatoes, and light crème fraîche, topped with tangy goats' cheese.
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🍳 Cooking Flow
Prep the cupcake tray and construct star-shaped filo pastry cases. → Whisk eggs, spring onions, sun-dried tomatoes, and crème fraîche to make the filling. → Fill the pastry cases, top with a slice of goats' cheese, and lightly spray with oil. → Bake at 180°C (350°F) for 15-20 minutes, then garnish with chopped parsley.
Cooking Steps
Brief Cooking Order
Prep the cupcake tray and construct star-shaped filo pastry cases. → Whisk eggs, spring onions, sun-dried tomatoes, and crème fraîche to make the filling. → Fill the pastry cases, top with a slice of goats' cheese, and lightly spray with oil. → Bake at 180°C (350°F) for 15-20 minutes, then garnish with chopped parsley.
Introduction
A delicious, lighter twist on the classic Quiche Lorraine featuring crispy filo pastry cases filled with eggs, spring onions, sun-dried tomatoes, and light crème fraîche, topped with tangy goats' cheese.
Step 1
Spray a 12-hole cupcake or muffin tray with oil spray (or brush with melted butter).
Step 2
Cut sheets of filo pastry down the middle, then cut into squares.
Step 3
Layer 2 to 3 squares of filo pastry on top of each other at angles to form a star shape.
Step 4
Gently press the filo stars into each greased hole of the tray, scrunching the edges slightly.
Step 5
Cover the pastry cases with a clean tea towel to keep them from drying out while preparing the filling.
Ingredients List
Important Notes
Filo pastry dries out very quickly; keep it covered with a clean tea towel when not in use.
Ensure there are no holes in the pastry cases, otherwise the egg filling will leak and stick to the tray, making them hard to remove.
Keep the pastry edges compact and scrunched rather than hanging loosely over the sides to prevent them from snapping off after baking.
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