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.

Asparagus  is such a great veggie, for me ticks all the boxes and I can declare it easily as being my favorite spring vegetable. Immediately after making this declaration I have to make a confession too, we love egg bakes to the point of addiction  I believe or if not quite there, on the edge of becoming egg addicted.?

Anything with eggs and loads of eggs will do. Well, to my defence …. eggs are good for us, right?

I have to say I’ve never dared or even thought of adding halloumi cheese in a quiche before till not so long ago when I thought of trying it and guess what, it came out so nice. A treat.

My most critic judges have passed it raising quite a few thumbs up, the max number they could have raised, four smaller and two bigger which was very pleasing to see.

We do eat a lot of egg and I also make these cute quiches type cupcake omelette or these baked broccoli and cheese omelettes  for breakfast quite often especially at the weekends when and if we have a little more time in hand, whenever that happens but truthfully, the only time you need to make this quiche is quite a short one to prepare as the rest it is the oven that does all the work.

A lot of times I prepare the ingredients the evening before and make the quiche in the morning- the truth is….I go to work a happy person, I can tell you that to the extend of being asked what I am on and my answer is short and easy …. EGGS! 

The addition of sesame seeds is such a great one here and that was an instantaneous decision – very happy with that. It gives it that ‘je ne sais quais’ but now you know what it is .

Yes, occasionally I use a pastry crust but most of the times I try and cut some calories that I find they come as an unnecessary addition to my diet so it really depends on occasion and how we feel at that time whenever we fancy a quiche, whether has a proper crust, a little filo like this or no crust and no filo at all. Whatever the ….weather and how the wind blows ha ha .

Have you seen the crust-in delicious quiche recipe? That is soo yummy and slightly different, check it out.

Let’s get cooking this yummy halloumi and asparagus quiche in filo base this time which I am sure it is a recipe you will fall in love with instantaneously. Oh yesss!