Classic quiche

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We've transformed this typically high fat dish into a low fat version. It's great for picnics or served with a salad on a lovely summer evening.

  • 8 sheet(s), small Filo Pastry, (thawed if frozen)
  • 5 spray(s) Calorie controlled cooking spray
  • 1 medium Spring Onions, trimmed and finely chopped
  • 2 medium, raw Egg, whole, raw
  • 150 ml Skimmed Milk, diced
  • 75 g Wafer thin ham
  • 40 g Cheshire Cheese, or Lancashire, grated
  • 1 sprig(s), fresh Parsley, fresh, chopped
  • 1 pinch Salt, and freshly ground black pepper, or to taste
  • 1/4 teaspoons Black pepper
  • 2 medium Tomato, thinly sliced

Preheat oven to Gas Mark 4/180°C/350°F.

Unroll filo pastry sheets, covering with clingfilm or a clean, damp tea towel to prevent them from drying out as you work. Mist each one with spray cooking oil and layer them in a 20cm (8 inch) round flan tin. Place tin on a baking sheet.

Mist a non-stick frying pan with spray cooking oil. Saute spring onions until softened, about 3-4 minutes.

Beat together eggs and milk. Stir in ham, cheese, parsley, spring onions and seasoning. Layer tomatoes over pastry base, then pour in egg mixture. Bake for 25-30 minutes until set. Cool slightly, then cut into quarters and serve.

Start eating better than ever!