Light Mini Filo Quiches are fun and easy! Made with eggs, leeks and Gruyere cheese and to make them extra crispy a shell of filo/phyllo pastry.
Mini Filo Quiches is my take on the northern France dish called Flamiche. The traditional recipe is a kind of quiche filled with leeks, cream and a touch of cheese. You can prepare them in advance for a picnic, party or snack. On top of that, so polyvalent, you can have them for breakfast, lunch or dinner. They always fit right in, on the go or at the table served with a nice green salad and Riesling. These little bites are quite adaptable.
The Flamiche usually uses a lot of cream, for this skinny version, I’ve done a velouté instead to lower the calorie intake. Also, I’ve used my favourite trick to bring down the calories; I’ve used phyllo lightly sprayed with olive oil instead of the filled with butter flaky pastry. Resulting in a lighter, yet still crunchy, creamy and tasty Flamiche.
A Lighter Quiche
The idea behind this quiche was to cut on the fat content. So, I’ve cut on the cream and replaced it with a velouté and the brioche puffy flaky pastry usually used for a simple filo pastry! The result is quite similar and way healthier.
To Serve with…
Not a fan of gruyere cheese? No worries, use whatever cheese you prefer, I would suggest parmesan, cheddar, Emmental or even goat cheese if you want to make it lactose-free. If you are an avid carnivore, add a few bits of bacon in there or if leeks don’t turn you on, swap them for French shallots. Finally, I leave you with some other versions of mini quiches I’ve done on The FoodOlic Blog for inspiration:
- Beetroot and Goat Cheese Mini Quiches
- Mini artichoke and goat cheese quiches
- Mini crunchy asparagus quiches
So… let’s make those cheesy mini leek quiches going!
Mini Filo Quiches
- olive oil spray optional
- 260 g filo/phyllo pastry sheets (frozen)
- 100 ml vegetable broth (or chicken broth (needs to be cold))
- 80 g gruyere cheese (or aged cheddar)
- 3 leeks (cut on length to clean properly and chopped finely)
- 2 eggs
- 3 tbsp olive oil
- 3 tbsp flour
- salt and pepper
- In a pan, soften the leeks in a bit of olive oil and salt, medium-low heat.
- Add the 3 tbsp of olive and the flour to the leeks, mix.
- Let cook the flour for 1-2 minutes.
- Add the cold vegetable broth, salt and pepper and mix well. Bring the heat to medium-high and whisk until it gets thicker.
- Take off the heat and add half of the cheese, mix and let cool down.
- On a dry and clean working space, stack the phyllo sheets over one another with a light spray (or brush) of olive oil in between sheets (I had two packs of 6 legal size sheets, so 12 sheets thick).
- Cut the phyllo into 12cm squares approx. or into 12 equal parts.
- Add them to a silicon muffin mould (or lightly greased metal one) and push down the bottom to make it fit the mould.
- Add the eggs to the leek mix.
- Pour the mixture into the filo/phyllo cups.
- Add the rest of the cheese on top and cook at 200°C (375F) on the lower level of the oven for 20 minutes or until the phyllo turns light brown.
- Let cool a bit before taking them out from the mould.