Indian Style Mini Quiche
When I made the halloumi samosas, I had a little bit of mix leftover and a few sheets of pastry… so I decided to make these Indian Style Mini Quiche. Using light filo pastry helps keep the carb count down and also leaves you with less of a stodgy feeling after, so they’re a win win for me!
Perfect for breakfasts, lunch boxes or as part of a good buffet at a party, these inexpensive, tasty and low sugar treats go with pretty much anything. Salad, sweet potato fries… take your pick!
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Ingredients
The filling
- 50 g mushrooms
- 1 pepper
- 50 g halloumi
- 1 spring onion
- 1/2 tsp gara masala
- 1/2 tsp cumin
- pinch chilli flakes
- 1 sprig coriander
Base
- 2 sheets filo pastry
- 6 large eggs
Servings: mini quiche
Units:
Instructions
- Take all the ingredients in the filling category, add a splash of olive oil and cook in a frying pan over a medium heat for aruond 10-15 minutes or until soft.
- Take a muffin tin, grease the individual holes and line each ones with filo pastry. Don't worry about it being all neat, the rustic look works very well for these mini quiches!
- Whisk your eggs. Leave to the side.
- Spoon equal amounts of mixture into each filo case. Then pour equal amounts of your eggs into each one too - you don't need to fill them to the top, egg will rise slightly.
- Bake on 180oC in a fan over for 10-15 minutes until cooked through.
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