Photo of Asparagus  filo quiche by WW

Asparagus filo quiche

Points® value
Total Time
50 min
10 min
40 min
Crisp, delicate filo pastry is filled with a delicious medley of green vegetables, fresh herbs and Cheddar cheese for a simple springtime lunch or light dinner.


Calorie controlled cooking spray

4 spray(s)

Filo Pastry

9 sheet(s), large

Asparagus, raw

350 g, trimmed

Egg, whole, raw

4 medium, raw, lightly beaten

Skimmed Milk

250 ml

Spring Onions

2 medium, trimmed and finely sliced

Peas, fresh or frozen

150 g, frozen, defrosted

Half fat Cheddar cheese

50 g, grated

Parsley, fresh

½ tablespoon(s), finely chopped

Chives, Fresh

½ tablespoon(s), snipped, plus extra to serve

Mint, Fresh

½ tablespoon(s), finely chopped, plus extra to serve


  1. 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.
  2. 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.
  3. 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.