Nothing says spring like quiche – why is that? Something about the fact that a bacon, leek, and pea quiche just screams that winter is over. That’s why I’m sharing this today – even thought two days ago it was 80F on island and today it’s a windy 40F. Get it together Mother Nature – spring is here to stay! 

Bacon Leek Pea Springtime Mini Phyllo Quiches

It’s finally (almost) springtime in New England and we couldn’t be happier. To celebrate, I’m sharing my favorite springtime recipe for quiche – but made in store-bought phyllo cups which make these the perfect recipe to make for get togethers this season. These delicate phyllo cups are filled with a parmesan egg custard and tender peas, sautéed leeks, and crispy bacon.


If you’re looking for a quick and easy appetizer recipe, this is it. And if you’re making this in another season that’s not spring, substitute the filling for any seasonal vegetable you have. During the summer, roast tomatoes and fresh basil would be fantastic; in the fall, a dollop of pumpkin puree in the filling with bacon would be sublime; and in the winter, a blend of parsnips and apples would make for an interesting filling. Get creative in the kitchen and make this recipe – happy spring!


Springtime Phyllo Quiches

These springtime quiche are perfect to serve at a party or get together!
Print Recipe
Bacon Leek Pea Springtime Mini Phyllo Quiches
Prep Time:20 minutes
Cook Time:15 minutes
Total Time:35 minutes


  • 15 phyllo cups
  • 2 large eggs
  • ½ cup half and half
  • ¼ cup parmesan cheese
  • salt and pepper
  • ¼ cup frozen peas thawed
  • ¼ cup leeks sautéed in butter
  • 3 strips crispy bacon chopped


  • Preheat oven to 350F and lay out phyllo cups on a baking tray.
  • In a large bowl, whisk together eggs, half and half, and parmesan cheese. Season with salt and pepper. Transfer to measuring cup with a spout and fill cups 3/4 of the way up.
  • In a smaller bowl, mix the peas, leeks, and bacon together - sprinkle a bit of the mixture into each filled phyllo cup.
  • Carefully transfer to the oven for 10-15 minutes, until golden brown and baked.
  • Serve over fresh greens, either warm or room temperature.
Servings: 15 cups
Author: Marnely Murray

Photography by Stacey Rupolo / Recipe by Cooking with Books 


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