Asparagus quiche (filo crinkle quiche)
Asparagus quiche is an attractive vegetarian quiche made using filo pastry with asparagus formed in the shape of a spiral. It is perfect for a vegetarian lunch or dinner and is easy to make.
Ingredients
- 4 sheets filo pastry
- 30 grams butter
- 50 grams Cheddar cheese
- 6 stems asparagus
- 3 eggs
- 150 ml cream
Instructions
To prepare
- Steam the asparagus until it is soft (about 10 to 15 minutes but will vary depending on the thickness of the stems).
- Melt the butter.
- Lay one sheet of filo in the quiche dish, dab with melted butter and fold the overhanging parts into the dish. Repeat with a second sheet of filo.
- Cut the other two sheets of filo in half. Take one half sheet and fold into a concertina about 1 centimetre wide. Repeat with the other half sheets.
- Arrange the folded filo in a spiral shape in the lined pastry case, dabbing the ends with butter to help hold them in place.
- Bake at 180oC, 350oF, gas mark 4 for 10 minutes until the filo has hardened.
- Brush with melted butter and then bake again for 8 to 10 minutes until lightly golden.
- Place the grated cheese between the ridges of filo.
- Arrange the steamed asparagus over the cheese.
- Whisk the eggs and cream and pour into the flan case.
To bake
- Bake in the centre of the oven at 180oC, 350oF, gas mark 4 until the mixture has set (around 20 to 30 minutes).
Notes
Note
- Refer to the photos in the post above when preparing this quiche.
- Keep the filo sheets wrapped until you are ready to use them to prevent drying out and cracking.
- If any parts of the filo pastry look to be cooking too quickly cover the affected parts with a piece of foil before returning to the oven to avoid it overcooking.
- Serve warm shortly after baking, or chill and serve cold. This quiche is not suitable for reheating.
- Serve for dinner, lunch or a snack.
- This quiche can be served alongside a variety of side dishes including saffron rice, pilau rice, potato wedges or a leafy green salad.
- It also pairs well with this easy recipe for olive bread or you could make some focaccia.
- This filo quiche is at its best on the day it has been baked.
- If any isn't eaten on the first day it be kept in the fridge overnight but the filo pastry may loose its crispiness.
- This quiche is not suitable for freezing.
Nutrition
Calories: 450kcalCarbohydrates: 16gProtein: 13gFat: 38gSaturated Fat: 22gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.3gCholesterol: 259mgSodium: 372mgPotassium: 147mgFiber: 1gSugar: 2gVitamin A: 1409IUVitamin C: 0.4mgCalcium: 181mgIron: 2mg
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