Photo of Classic filo quiche by WW

Classic filo quiche

Points® value
Total Time
50 min
20 min
30 min
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.


Filo Pastry

8 sheet(s), small, (thawed if frozen)

Calorie controlled cooking spray

5 spray(s)

Spring Onions

1 medium, trimmed and finely chopped

Egg, whole, raw

2 medium, raw

Skimmed Milk

150 ml

Wafer thin ham

75 g

Cheshire Cheese

40 g, or Lancashire, grated

Parsley, fresh

1 sprig(s), fresh, chopped


1 pinch, and freshly ground black pepper, or to taste

Black pepper

¼ teaspoon(s)


2 medium, thinly sliced


  1. Preheat the oven to 180°C, fan 160°C, gas mark 4.
  2. 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.
  3. Mist a nonstick frying pan with spray cooking oil. Saute spring onions until softened, about 3-4 minutes.
  4. 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.