I’m a huge fan of the quiche, but i’m really trying to be mindful of my diet at the moment. Pastry, cream and cheese are delicious, but can leave you feeling bloated and uncomfortable. So i’ve given my favourite pastry dish a lighter makeover, hopefully without compromising on flavour.
I adore the crispness of filo pastry, so for me this is even better than a shortcrust base. I’ve swapped cream for milk and roasted the tomatoes to intensify the flavours in the dish to make up for the loss in richness.
It makes a lovely weekend lunch or is great in slices at a picnic. The beauty of a quiche is that you can customise the filling to suit your own tastes, you could add some parma ham to the mix if you want a meaty affair.
Roasted tomato and basil filo quiche
Prep time: 15 mins
Cooking time: 55 mins
200g cherry tomatoes
8 filo pastry sheets
handful basil leaves, torn, plus extra to garnish
250ml skimmed milk
30g grated mozzarella
30g grated parmesan (or vegetarian alternative)
1. Pre-heat the oven to 200C/180C fan/gas 6. Chop the tomatoes in half horizontally across the middle and place sliced side up on a baking sheet and drizzle with olive oil and season with salt and pepper. Roast in the oven for 25 minutes along with an empty baking sheet which you’ll need preheated to stand the quiche on.
2. Meanwhile prepare the pastry case. Unroll the sheets of filo and place the first in the bottom of a 24cm fluted metal flan dish. Brush with oil and then place the next sheet on top but at at angle. Repeat with the remaining sheets.
3. Beat together the eggs, milk and basil along with some salt and pepper. Scatter half of the cheese into the bottom of the pastry case, then place the tomatoes on top, pour over the egg mixture then scatter with the remaining cheese.
4. Put the quiche on top of the preheated baking sheet and cook in the oven for 30 mins until set and golden.
5. Allow to cool, then turn out of the tin onto a board and scatter with the remaining basil serving with heaps of green salad leaves dressed with a simple balsamic and olive oil dressing.
Cook’s tip: To intensify the flavour of tomatoes in the dish use the oil from a jar of sundried tomatoes to brush the pastry and drizzle on the tomatoes before roasting.