Spicing up school lunches can be a chore- that's why we're offering up a recipe that both you and the kids will enjoy!
Mark from Dingle Cookery School chatted with Mairead Ronan about his Mini Filo Quiches. You can try lots of different combinations of flavours in this recipe too.
Mini Filo Quiches (Makes 12)
Use any combination of flavour to make these. I have used 3 different combinations for this recipe:
- Spinach, Tomato and Mozzarella
- Bacon and Leek
- Courgette, Mint, Feta and Pepper
Ingredients
Spinach, Tomato and Mozzarella Quiches:
- handful of spinach, cooked for 2 minutes and chopped
- handful of cherry tomatoes, halved
- mozzarella, shredded
Bacon and Leek Quiches:
- 2-3 rashers, cooked and diced
- 1 leek, washed and diced
Courgette, Mint, Feta and Pepper Quiches:
- 1 courgette, diced
- few leaves of mint, chopped
- some feta, diced
- ½ red pepper, diced
For The Filo Quiches:
- 1 packet of filo pastry (1/2 will do 12), divided into 8 squares (10cm x10cm approx.)
- 200ml cream
- 4 eggs, beaten
- salt and pepper
- oil to grease the muffins tin
Method
- Preheat the oven to 180ºC
- Have the fillings ready.
- Brush a muffin tin with some oil. Place 2-3 squares of filo pastry in one so that a little pastry comes up over the side (if you want a crispy pastry all round place this in the oven for about 10 minutes and then continue).
- Spoon the fillings into each section. Mix the eggs and cream together, add some salt and pepper. Pour some of this mixture into each pastry until it comes to the top.
- Place in the oven for 15 minutes. Remove from the oven and allow to cool.
- These will last for 3 days in the fridge or freezer for 3 months
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You can hear the chat in full by pressing the play button on screen.
