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quiche

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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 a good riesling, those little bites are quite adaptable. The flamiche usually use a lot of cream, for this skinny version, I’ve done a velouté instead to lower the calorie intake. Also, I’ve used my favorite trick to bring down the calories; I’ve used phyllo lightly sprayed with olive oil…

Those mini crunchy asparagus quiches are a bite into spring! The beauty of this meal is: it’s 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 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! If your metabolism allows you, go ahead and make some nice mini lard and cheese ones. I’ve chose my favorite spring vegetable; the green asparagus, also a bit of leeks and gruyère to make it extra tasty! You can prepare them in advance and serve them as tapas on a warm spring afternoon or pack them up for a picnic. I mean, those mini quiches are so useful.They are as delicious warm or cold. For this dish, I’ve used the filo (phyllo)…

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