Classic quiche

Total Time
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, diced
  • Wafer thin ham
    75 g
  • Cheshire Cheese
    40 g, or Lancashire, grated
  • Parsley, fresh
    1 sprig(s), fresh, chopped
  • Salt
    1 pinch, and freshly ground black pepper, or to taste
  • Black pepper
    ¼ teaspoons
  • Tomato
    2 medium, thinly sliced
  1. Preheat oven to Gas Mark 4/180°C/350°F.
  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 non-stick 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.

Start eating better than ever!