Asparagus and pea filo tartlets
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- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Makes 12 quiches
Crisp filo pastry quiches are easier than blind baking. These are filled with springtime ingredients like asparagus, peas, tomatoes and cream cheese. An ideal snack or simple starter.
From Morning Live
Ingredients
- 1 pack filo pastry
- 2 tbsp butter, melted, plus extra for greasing
- 2 spring onions, chopped
- 6 cherry tomatoes, halved
- 100g/3½oz frozen peas
- 6 large free-range eggs
- 2 tsp mixed herbs
- ½ tsp paprika
- 1 lemon, zest only
- 2 tbsp cream cheese
- 125g/4½oz asparagus, roughly chopped
Method
Preheat the oven to 180C/160C Fan/Gas 4. Grease a 12-hole muffin tin.
Slice the filo pastry into roughly 10cm/4in squares. Brush each piece with melted butter then layer three pieces in each muffin tin space. Press down so you have a filo cup.
Divide the spring onions, tomatoes and peas between the 12 filo cups.
In a jug, whisk the eggs, herbs, paprika, zest and cream cheese until smooth, then pour over the vegetables. Top with the asparagus.
Bake for 20 minutes until golden-brown and set. Serve warm or cold.
