Halloumi and asparagus quiche in filo base

1
Ramona's Cuisine -

By
@ramonascuisine

* The salt amount added should be very small since the Halloumi cheese is already salty and provides almost all needed salt. A salty quiche is not nice.
* you don’t like asparagus? Replace it with broccoli or broccolini florets, spinach, Swiss chard, spring greens, cherry tomatoes, peppers and other veggies that you may like.
* I really like the oregano addition and the nutmeg but the nutmeg should not be more than a two not three finger pinch. It has a strong flavour and will overpower.
* Other alternatives in the event that you do not want it a vegetarian option are by adding chorizo, bac

Rating:

☆☆☆☆☆ 0 votes

Serves:
4 people
Prep:
10 Min
Cook:
35 Min
Method:
Bake

Ingredients

How to Make Halloumi and asparagus quiche in filo base

Step-by-Step

  1. Ingredients

    5 eggs
    4 egg-whites
    120 g Halloumi cheese grated
    100 ml creme fraiche or single cream
    8 asparagus stems
    3 spring onions scallions
    1 pinch salt
    1 tbsp sesame seeds
    1 pinch freshly grated nutmeg
    1 pinch freshly ground black pepper or red chilli flakes
    3-4 sheets of filo pastry
    1 knob butter for greasing or 1 tbsp oil
    1/2 tsp dry oregano

    Metric - US Imperial
    Instructions

    Preheat the oven at 200°C or 400°F and prepare an approximately 10inch (24cm)baking dish.
    Into a larger bowl, break the eggs, add the egg whites as well as the creme fraiche or the single cream. Whisk vigorously for 1 min.

    It’s time to season this well by adding some salt* pepper, sesame seeds, the dry oregano and the nutmeg and the grated Halloumi. Give it a further whisk.
    Throw in the finely chopped spring onions and the chopped asparagus leaving the tops to place on top for a nice final aspect. Asparagus tops look so nice, don’t they?
    Place the filo sheets on the slightly oiled or buttered oven dish.
    Pour the mixture into the dish and bake for an initial 15min at 200°C or 400°F and after reduce to 180°C or 350°F and bake for another 30 min or until the mid quiche feels firm to push.
    Take it out of the oven and allow it to cool for 10-15 min before serving it. The cooler it is the better it cuts.

Printable Recipe Card

About Halloumi and asparagus quiche in filo base

Course/Dish: Savory Pies
Main Ingredient: Eggs
Regional Style: English




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