Filo pastry pure is less fat than puff pastry, but to put the layers together you need some fat which can be limited and be ‘good’ fat such as olive oil. Anyway, there will probably not be an important difference because you need a few layers to create a solid quiche.
Filo is a nice product to work with. 1 package of filo pastry is the perfect amount for 2 small sized quiches. Fill the forms with a mixture of 2 eggs, 150 grams of gorgonzola dolce and 150 grams of low fat Greek yoghurt, seasoned with 1 table spoon of dried thyme, pepper and salt. Spread some halved cherry tomatoes and bake in the oven at 180° for 20-30 mins.
The onion marmelade is the finishing touch. Bake 400 grams of sliced fresh onion and 4 chopped garlic cloves in some butter for a few mins. Add 1 table spoon of dried thyme and 70 ml of balsamic vinegar and a pinch of salt. Allow to simmer for approx 30mins. Serve the marmelade with the cripsy quiche and enjoy a meal outside.
