Halloumi and asparagus quiche in filo base
Ramona's Cuisine -
* 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
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120 ghalloumi cheese grated
How to Make Halloumi and asparagus quiche in filo base
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
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.