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Photo of Ham, feta, asparagus and tomato quiche by WW

Ham, feta, asparagus and tomato quiche

Total Time
1 hr 5 min
25 min
40 min
This quiche is a real time-saver as there’s no need to pre-cook the flaky filo base. Just add the filling and take a break while it cooks.


Filo pastry

5 sheet(s)

English spinach

1 bunch(es), trimmed


1 bunch(es), trimmed, thinly sliced

Deli-sliced leg ham

100 g, chopped

Cherry tomatoes

125 g, halved

Reduced fat feta cheese

75 g


4 medium

Skim milk

½ cup(s), (125ml)


5 cup(s), (150g)

Balsamic vinegar

1 tbs, to drizzle

Oil spray

6 x 3 second spray(s)


  1. Preheat oven to 190°C or 170°C fan-forced. Lightly spray a 23cm round fluted tart tin with oil. Lightly spray each sheet of filo with oil and fold in half crossways. Layer pastry in tin, lightly spraying with oil between layers. Place tin on a baking tray.
  2. Place spinach in a large heatproof bowl. Cover with boiling water and set aside for 30 seconds or until wilted. Drain and rinse under cold water. Drain well, squeezing out excess liquid. Finely chop.
  3. Arrange spinach, asparagus, ham and feta over pastry base. Top with tomatoes, cut-side up. Whisk eggs and milk in a large jug. Season with salt and freshly ground black pepper. Pour egg mixture over filling in tin.
  4. Bake for 40–45 minutes or until pastry is golden and filling is set. Remove from oven and stand for 5 minutes before cutting into wedges. Serve quiche with salad leaves, drizzled with vinegar.


Quiche is a great way to use up older eggs. If you can’t remember how old the eggs are, place them in a bowl of water – if they sink they are still fine.