Isn’t this asparagus quiche one of the easiest meals 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 a go and see what I’m talking about.
Asparagus is 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 it while it lasts, after all, it tastes better and is a lot sweeter when eaten in season.
Asparagus is such an amazing veggie, for me ticks all the boxes and I can easily declare it as being my favourite spring vegetable.
Immediately after making this declaration I have to make a confession too, we love egg bakes to the point of addiction or if not quite there yet, definitely on the edge of becoming egg addicts
Anything with eggs and loads of eggs will do. Well, in my defence .... eggs are good for us, right?
My most critical judges have passed it raising quite a few thumbs up, the max number they could have raised. And that was very pleasing.
We do eat a lot of eggs and I also make these cute quiche type cupcake omelettes or these baked broccoli and cheese omelettes for breakfast quite often, especially at the weekends. Weekends tend to offer a little more time but truthfully, the only time you need to make this quiche is quite a short one to prepare like the rest is the oven that does all the work.
I have to say I’ve never dared or even thought of adding halloumi cheese in quiche before till not so long ago when I thought of trying it and guess what, it came out so nice. A treat.
I often 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 extent 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-quoi' but now you know what it is.
Yes, occasionally I use a pastry crust but most of the time I try and cut some calories. I find they come as an unnecessary addition to my diet so it really depends on the occasion and how we feel at that time. With a proper crust, a little filo like this or no crust and no filo at all, it is a delicious breakfast or brunch choice.
Have you seen the crust-in delicious quiche recipe? That is soo yummy and slightly different, check it out.
- You don’t like asparagus? Not an issue, you can replace it with broccoli or broccolini florets, spinach, Swiss chard, spring greens, cherry tomatoes, peppers or any veggies you may like.
- Other alternatives in the event that you do not want a vegetarian option:
- adding chorizo, bacon, sausages, lardons, gammon,
- smoked salmon
- any cheese you may like. I particularly like it with gruyere (the pinnacle of any traditional Swiss cheeses) or a few crumbs of Stilton which for me is the queen of English cheeses. It is wow!
- The weirdest ingredient I have ever added to quiche is....have a guess...... walnuts! Pure deliciousness! Dare and try!
Oh, absolutely! You will need to bake it, allow it to cool well and refrigerate it. It will be made a couple of days ahead as this makes a beautiful snack, take away lunch and can be served both hot or cold.
It freezes very well but you will need to make sure you thaw it in the freezer overnight or bake it at 180C/350F for 20 minutes straight from frozen.
* Watch the salt amount added. This should be very small since the Halloumi cheese is already salty. A salty quiche is not nice.
* I really like the oregano addition and the nutmeg but the nutmeg should not be more than a pinch. It has a strong flavour and will overpower.
Let’s get cooking this yummy asparagus quiche with halloumi cheese in filo base now. I am sure it is a recipe you will fall in love with instantaneously. Oh, Yesss!
Halloumi and asparagus quiche in filo base
- 5 medium eggs
- 4 egg whites
- 120 g Halloumi cheese (4.23 oz) grated
- 100 ml creme fraiche or single cream ( 3.38 fl oz)
- 8 stems asparagus
- 3 medium spring onions scallions
- 1 pinch salt
- 1 tbsp sesame seeds
- 1 pinch freshly grated nutmeg
- 1 pinch freshly ground black pepper or red chilli flakes
- 3-4 sheets filo pastry
- 1 tbsp knob butter for greasing or 1 tbsp oil
- 1/2 tsp dry oregano
- Preheat the oven to 200°C/400°F and prepare an approximately 10inch (24cm)baking dish.
- 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.
- It’s time to season this well by adding some salt* pepper, sesame seeds, dried oregano and nutmeg and grated Halloumi. Give it a further whisk.
- 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?
- Place the filo sheets on the slightly oiled or buttered oven dish.
- Pour the mixture into the dish and bake for an initial 15min at 200°C or 400°F and after reduce it to 180°C or 350°F and bake for another 30 min or until the mid quiche feels firm to push.
- 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.