Asparagus filo quiche
Calorie controlled cooking spray
9 sheet(s), large
350 g, trimmed
Egg, whole, raw
4 medium, raw, lightly beaten
2 medium, trimmed and finely sliced
Peas, fresh or frozen
150 g, frozen, defrosted
Half Fat Cheddar Cheese
50 g, grated
½ tablespoon(s), finely chopped
½ tablespoon(s), snipped, plus extra to serve
½ tablespoon(s), finely chopped, plus extra to serve
- Preheat the oven to 180°C, fan 160°C, gas mark 4. Mist a 22cm-round cake tin with cooking spray. Mist a sheet of filo pastry with additional cooking spray and line the tin with it. Repeat with the remaining sheets of pastry.
- Bring a pan of water to a boil and cook the asparagus for 3 minutes, until just tender, then drain and cut into 3cm lengths.
- In a large bowl, combine the eggs and milk, then add the asparagus, spring onions, peas, cheese and herbs and season to taste. Spoon the mixture into the filo case and bake for 30 minutes, or until just set. Allow to cool for 15 minutes. Serve with the extra herbs scattered over the top.