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Halloumi and Asparagus Quiche in Filo Base
Halloumi and Asparagus Quiche in Filo Base
"Isn’t it quiche one of the easiest things ever to make? Well I think it is and if you didn’t think so I believe it’s time for you to rethink it, give it the make and see what I’m talking about. ? Asparagus in currently in full season and splendour so, let’s eat as much asparagus as possible. Here in England its season is relatively short-lived starting around the end of April ending around late in June so it is fairly short, thus really need to enjoy while it lasts, after all it tastes better and a lot sweeter when eaten in season."
Notes* 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, bacon, sausages, lardons, gammon, smoked salmon but also you can add any cheese you may like - I particularly like it with gruyere (the pinnacle of any traditional Swiss cheeses or a few crumbles of Stilton which for me is the queen of English cheeses- it is wow!* The weirdest ingredient I have ever added to a quiche was....guess...... walnuts! P U R E D E L I C I O U S N E S S! Dare and try!
Serves4 People
Preparation Time10 min
Chilling Time15 min
Cooking Time35 min
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 chili flakes
Instructions
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Preheat the oven at 200°C or 400°F and prepare an approximately 10inch (24cm)baking dish.
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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.
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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.
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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?
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Place the filo sheets on the slightly oiled or buttered oven dish.
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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.
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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.
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