Picnic Filo Pastry Beetroot Mini Quiches

Save all the effort of slicing up portions by making these cute individual mini filo pastry quiches. Each bite delivers a flavour explosion of beetroot, goat cheese and basil. These mini quiche versions store well and are perfect to take on a picnic. If you do not have a mini hole tin, use a muffin tin and make larger quiches.

Substitute:

  • No beetroot? Use grated carrots instead. 
  • No goat cheese? Use mozzarella cheese instead.

Prep time: 15 minutes

Cook time: 10 minutes

Total time: 25 minutes

Servings: 4

Ingredients:

6 Filo pastry sheets

120 g Beetroot

3 Eggs

150 ml Double cream

60 g Goat cheese

10 g Basil leaves (chopped )

Olive oil

Salt & pepper

Recipe:

  1. Preheat the oven to 180 C/160c fan/4 gas mark.  Grate the beetroots and place in a bowl along with the eggs, double cream, basil and a generous pinch of both salt and pepper. Mix to combine and set aside. 
  2. Cut the filo pastry sheets into small squares.  Drizzle the mini hole tin with a little olive oil. 
  3. Add 3 layers of filo pastry sheets in each hole and push down to create little filo pastry cases. Pour the beetroot mixture in each holes and add a little goat cheese crumb in each one too. 
  4. Bake for 7-8 minutes, until golden brown. Remove from the oven and set aside to cool. 
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How to store

These mini quiche versions store well and are perfect to take on a picnic. Stored in a lunch box/reusable container in the fridge for up to 3 days.