Description
Try this ultimate asparagus quiche—a seasonal and so delicious expression of spring, with halloumi cheese in a light filo base.
Ingredients
- 1 Tablespoon Butter Or Oil, For Greasing Baking Dish
- 5 Eggs
- 4 Egg Whites
- 100 milliliters Creme Fraiche Or Single Cream
- 1 pinch Salt
- 1 pinch Freshly Ground Black Pepper Or Red Chilli Flakes
- 1 Tablespoon Sesame Seeds
- ½ teaspoons Dry Oregano
- 1 pinch Freshly Grated Nutmeg
- 120 grams Halloumi Cheese Grated
- 3 Spring Onions (scallions), Finely Chopped
- 8 Asparagus Stems, Chopped (Reserve Tips For Garnish)
- 4 Sheets Of Filo Pastry
Preparation
Preheat oven to 200°C or 400°F and grease an approximately 10-inch (24cm) baking dish with oil or butter.
In a large bowl, break eggs. Add egg whites and creme fraiche or single cream. Whisk vigorously for 1 minute. Season will with salt, pepper, sesame seeds, oregano, nutmeg, and grated halloumi. Whisk again.
Add finely chopped spring onions and chopped asparagus, leaving the tops to place on top for a nice final garnish.
Place the filo sheets on buttered oven dish. Pour the mixture into the dish and gently place asparagus tips on top, if desired. Bake for 15 minutes. Reduce oven temperature to 180°C or 350°F and bake for another 30 minutes or until center of the quiche feels firm to touch.
Remove from oven and allow to cool for 10–15 minutes before serving. The cooler it is, the better it cuts.
