Use a greased or silicon muffin pan
5 rectangles or squares of filo layered into try with butter under each layer
Blind bake til light brown and crispy then add the filling
5 eggs
100 mls milk
salt to taste
pepper to taste
1/ 2 lemon or lime juice and fine zest
4 Dill sprigs
2-3 thinly sliced green shallots
1.5 tablespoon starch
Whisk til well combined, the starch should stop any curdling
Once your quiche bases are blind baked fill 1/2 way as need room for your topping to go one once cool
Place into a pre-heated oven approx 180 degrees and cook til sets approx 15 mins
Remove from oven and tray so they don't sweat, then prepare your favorite toppings
My favourtie toppings;
Smoked trout or salmon
Creamy danish stile fetta or a goats cheese
slices of lime or lemon
Capers if you have them
Chopped fresh dill
Arrange as per picture for a stunning looking meal
Makes approx 12 mini quiches