Looking for a fast, flavourful meal that’s simple to make? My filo quiche recipe has you covered. It’s perfect for brunches, lunches, or even dinner. With its golden filo pastry and egg and vegetable filling, it’s a dish that’s sure to impress.
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.
What Goes in My Filo Quiche
- Feta: Tangy and creamy, it melts just enough to complement the crispy filo layers.
- Asparagus: Adds freshness and crunch
- Cherry Tomatoes: Juicy and sweet, they burst with flavour as they roast in the oven.
- Red Onion: Finely chopped, it adds a punch of flavour
- Bacon: Uncooked strips crisp up in the oven, adding a salty kick.
Easy Filo Quiche
6-8
servings20
minutes30
minutesIngredients
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 & pepper
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.
