Ham, feta, asparagus and tomato quiche
uncooked filo pastry
1 bunch(es), trimmed
1 bunch(es), trimmed, thinly sliced
100 g, chopped
125 g, halved
reduced fat feta cheese
½ cup(s), (125ml)
5 cup(s), (150g)
1 tbs, to drizzle
6 x 3 second spray(s)
- 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.
- 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.
- 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.
- 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.