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.