Asparagus filo quiche
8
Points®
Total time: 50 min • Prep: 10 min • Cook: 40 min • Serves: 6 • Difficulty: Easy
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.
Ingredients
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
Instructions
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.
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