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 don't have a mini hole tin, use a muffin tin and make larger quiches.


  • 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


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


  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 three layers of filo pastry sheets in each hole and push down to create little pastry cases. Pour the beetroot mixture in each hole 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. Store in a lunch box or reusable container in the fridge for up to 3 days. 

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