Mini Leek and Gruyère Quiches are savoury little French tarts with a creamy, cheesy filling in a crisp filo cup—perfect for brunch, lunch, or an appetizer!
These Mini Leek and Gruyère Filo Quiches are a delightful twist on the classic northern French savoury tart. Featuring a lighter filo pastry cup, sweet leeks, and Gruyère cheese, they make the perfect elegant appetizer, brunch bite, or lunch. Inspired by the traditional Flamiche from the Picardy region, this miniature version is easy to make and ideal for cheese lovers!
Flamiches are traditional savoury pies from northern France, usually made with leeks and cheese. While Maroilles is the classic choice for its bold flavour, milder cheeses like Gruyère, Emmental, or Comté are often used in leek variations for a gentler taste and a golden top.
The Flamiche traditionally uses cream. For a lower-fat version, you can use broth instead to reduce the fat content. For the cups, I’ve used filo pastry sheets that have been lightly sprayed with olive oil instead of the usual flaky pastry. Resulting in a lighter, yet still crunchy, creamy and tasty Flamiche.
Serve with
These Mini Filo Quiches would be lovely with a simple green salad, a pan con tomate (Spanish bruschetta) or a cold gazpacho! They’re kid-approved, perfect for snacks or picnics, super versatile, and no forks required!
Variations
Not a fan of Gruyère cheese? No worries, use whatever cheese you prefer. I would suggest slightly aged firm cheeses like cheddar, Emmental, or Comté.
If you’re an avid carnivore, add a few bits of pre-sauteed bacon to the egg mixture.
Storage
These mini quiches keep in the fridge for 3–4 days and freeze beautifully in an air-tight container for up to 3 months—your future busy self will thank you!
Other Fun Mini Quichettes
So, let’s make those cheesy mini leek quiches!
Mini Filo Quiches
Ingredients
- 260 g filo pastry sheets (frozen)
- 100 ml heavy cream
- 80 g gruyere cheese (or aged cheddar)
- 3 leeks (cut lengthwise, clean and chop finely.)
- 2 eggs
- 3 tbsp olive oil
- 3 tbsp flour
- salt and pepper
Instructions
- In a pan, soften the leeks in olive oil and salt over medium-low heat.
- Add three tablespoons of olive oil and the flour to the leeks, and mix them. Let the flour cook for 1 minute, stirring constantly.
- Add the cream, salt and pepper and mix well. Bring the heat to medium-high and whisk until the mixture thickens.
- Take off the heat and add half of the cheese, mix and let cool down.
The Filo Cups
- On a dry and clean work surface, stack the filo sheets on top of each other with a light spray (or brush) of olive oil between the sheets. I had two packs of 6 legal-size sheets, so I had 12 sheets thick.
- Cut the filo into 12cm (5") squares, approximately or into 12 equal parts.
- Add them to a silicone muffin tray (or a greased metal one) and press down the bottom to make them fit into each hole.
- Add the leeks to the egg mixture.
- Pour the mixture into the filo cups.
- Add the remaining cheese on top and cook at 200°C (400°F) on the lower oven level for 20 minutes or until the filo turns light brown.
- Let them cool for a bit before removing them from the tray.
Notes
- Can be eaten warm or cold.
- Serve with a green salad.
Nutrition
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3 Comments
Beautiful photos!! This sounds delicious! 😀
These look so decadent!!! I’ll have to make these the next time we have people over!
Crowd pleasers for sure!