Classic filo quiche
8 sheet(s), small, (thawed if frozen)
Calorie controlled cooking spray
1 medium, trimmed and finely chopped
Egg, whole, raw
2 medium, raw
Wafer thin ham
40 g, or Lancashire, grated
1 sprig(s), fresh, chopped
1 pinch, and freshly ground black pepper, or to taste
2 medium, thinly sliced
- Preheat the oven to 180°C, fan 160°C, gas mark 4.
- 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 nonstick 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.