Classic filo quiche
7
Points®
Total time: 50 min • Prep: 20 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
Filo Pastry
8 sheet(s), small
Calorie controlled cooking spray
5 spray(s)
Spring Onions
1 medium
Egg, whole, raw
2 medium, raw
Skimmed Milk
150 ml
Wafer thin ham
75 g
Cheshire Cheese
40 g
Parsley, fresh
1 sprig(s), fresh
Salt
1 pinch
Black pepper
0.25 teaspoon(s)
Tomato
2 medium
Instructions
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.
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