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Simple little filo cups filled with Asparagus Mini Quiches made with a touch of Gruyere cheese and leeks because spring is at the door! Those Asparagus Mini Quiches are a bite into spring! The beauty of this meal is its polyvalence, whether you eat your quiche warm or cold… or change the vegetable in it… if you feel like mushrooms or ham etc. Go ahead and make those with whatever you feel like. A mini Quiche Lorraine, maybe? The original one with smoked pork belly bits, which is slightly less healthy… but Oh! so delicious! Make some lovely mini lard and cheese if your metabolism allows you. For this recipe, I’ve chosen my favourite spring vegetable, the green asparagus and a bit of leek and gruyère to make it extra tasty! Adaptable Dish You can prepare them in advance, serve them as tapas on a warm spring afternoon, or pack them up…

Red and Green Pesto Sticks with parmesan are made with phyllo, creating a crunchy and easy appetizer for the holiday season. A crowd-pleaser is guaranteed! This holiday season will be a hit with those two colours Pesto Sticks. They are easy to do and super crunchy without all the fat from the usual puff pastry. I’ve used two types of pesto: the famous green pesto, a la Genovese (basil) and a red pesto (dried tomato). I thought it would be great to have both colours for the holidays. Those fingers are a nice bite for any dinner party, finger buffet or snack. You can quickly cook them ahead of time, and they stay crispy and tasty for long leaving you time to work on other things while the guests are gathering around the table. The Cheese This recipe suggests parmesan because it adds an extra umami touch, but could easily be…

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…