Step 1: Prepare the Quiche Filling

1. Preheat the Oven: Begin by preheating your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin with non-stick spray, or use butter to coat each cup. This will help prevent the filo pastry from sticking and ensure that your quiches come out easily once baked.
2. Prepare the Egg Mixture: In a medium bowl, whisk together the eggs, heavy cream, and whole milk. This combination gives the filling a smooth, creamy texture. Add the garlic powder, onion powder, salt, and pepper to the egg mixture and whisk until well combined. You can adjust the seasoning to your taste, adding a pinch of cayenne or paprika for a little kick, or even some dried herbs like thyme or oregano for extra flavor.
3. Add the Cheese and Veggies: Stir in the shredded cheese of your choice. Cheddar is a classic choice for its sharp flavor, while mozzarella will give a gooey, melty texture. Goat cheese adds a creamy, tangy touch. If you’re using vegetables like finely chopped onions or bell peppers, stir them in now as well. Fresh herbs like parsley or chives can be added at this stage for extra freshness.
4. Set Aside: Once your filling is mixed, set it aside while you prepare the filo pastry cups.

Step 2: Prepare the Filo Pastry Cups

1. Prepare the Filo Dough: Filo dough is thin and delicate, so handle it carefully. Lay out one sheet of filo dough on a clean, dry surface. Using a pastry brush, lightly coat the sheet with melted butter. Place another sheet of filo dough on top and brush it with butter as well. Repeat this process, layering and buttering the filo sheets until you have about 4 sheets layered on top of each other.
2. Cut the Filo Dough: Using a sharp knife or kitchen scissors, cut the filo dough into squares that are slightly larger than the muffin tin cups. Each square should be about 4-5 inches in width, depending on the size of your muffin tin.
3. Form the Cups: Gently place one filo square into each muffin cup, pressing down lightly to create a cup shape. The edges will fold over, creating a rustic, fluted effect. If you’d like a crisper, more structured shell, you can use more filo layers per cup, but 4 sheets are usually enough for a light, flaky texture.
4. Brush with Butter: Once all the muffin cups are lined with filo dough, lightly brush the tops of the filo with a little more melted butter to encourage browning and crispiness during baking.

Step 3: Fill and Bake the Mini Quiches

1. Add the Filling: Spoon the prepared egg and cheese filling into each filo cup, filling them about 3/4 full. Be careful not to overfill, as the eggs will puff up while baking.
2. Bake the Quiches: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the filo pastry is golden and crispy, and the quiche filling is set and lightly browned on top. The quiches should feel firm to the touch but spring back slightly when pressed.
3. Cool and Serve: Remove the mini quiches from the oven and let them cool in the tin for a few minutes before carefully removing them. You can use a butter knife or spoon to gently lift each quiche from the muffin tin. Allow them to cool on a wire rack or serve immediately.

Step 4: Garnish and Enjoy

For an added touch of color and flavor, garnish the mini quiches with freshly chopped herbs such as parsley, chives, or basil. These mini quiches can be served warm or at room temperature. They are just as delicious at both temperatures, making them perfect for potlucks, picnics, or parties.