Easy Filo Quiche
Ingredients
- 1/2 packet of filo pastry (approx 200g) depending on the size of your baking dish
- 4 asparagus spears, chopped into 1.5cm lengths
- 7 cherry tomatoes, halved
- 1/2 feta block, thinly sliced
- 2 spring onions stems, finely chopped
- Handful of shortcut bacon, finely chopped
- Olive oil (for greasing baking dish and coating quiche)
Egg mixture:
- 5 eggs
- 150 ml milk
- 1 tbsp thickened heavy cream (optional)
- Pinch of salt and pepper
Why Filo Pastry?
Unlike traditional shortcrust pastry, filo gives your quiche a crispy texture without the fuss of rolling dough. Plus, it’s lighter, making it a great option when you’re after something satisfying but not too heavy.
How to make my Filo Quiche
Instead of laying the filo pastry at the bottom of the dish, I roll each sheet into long cylinders and arrange them in a spiral pattern. I tuck the ingredients like cherry tomatoes and asparagus spears into the gaps between the layers, then pour over the egg mixture and bake until golden and crisp.
Directions
- Roll each sheet of filo pastry into long cylinders and arrange them in a spiral pattern, as shown in the images. Place them in a baking dish coated with olive oil.
- Tuck the vegetables and feta between the gaps in the pastry. Brush the top of the quiche with olive oil.
- In a bowl, whisk together the eggs, milk, and cream (if using), then pour the mixture evenly over the quiche.
- Bake at 220°C for 30 minutes or until the pastry is golden and crisp. Rest for 5 minutes before removing from the tray to cut and serve.
Ingredients
- 1/2 packet of filo pastry (approx 200g) depending on the size of your baking dish
- 4 asparagus spears, chopped into 1.5cm lengths
- 7 cherry tomatoes, halved
- 1/2 feta block, thinly sliced
- 2 spring onions stems, finely chopped
- Handful of shortcut bacon, finely chopped
- Olive oil (for greasing baking dish and coating quiche)
Egg mixture:
- 5 eggs
- 150 ml milk
- 1 tbsp thickened heavy cream (optional)
- Pinch of salt and pepper
Why Filo Pastry?
Unlike traditional shortcrust pastry, filo gives your quiche a crispy texture without the fuss of rolling dough. Plus, it’s lighter, making it a great option when you’re after something satisfying but not too heavy.
How to make my Filo Quiche
Instead of laying the filo pastry at the bottom of the dish, I roll each sheet into long cylinders and arrange them in a spiral pattern. I tuck the ingredients like cherry tomatoes and asparagus spears into the gaps between the layers, then pour over the egg mixture and bake until golden and crisp.
Directions
- Roll each sheet of filo pastry into long cylinders and arrange them in a spiral pattern, as shown in the images. Place them in a baking dish coated with olive oil.
- Tuck the vegetables and feta between the gaps in the pastry. Brush the top of the quiche with olive oil.
- In a bowl, whisk together the eggs, milk, and cream (if using), then pour the mixture evenly over the quiche.
- Bake at 220°C for 30 minutes or until the pastry is golden and crisp. Rest for 5 minutes before removing from the tray to cut and serve.
Helpful Tips
Storage
Substitutions
Serving Suggestions
Watch How to Make It
