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
Serves 4-6
Prep time: 15 mins
Cooking time: 55 mins
INGREDIENTS
200g cherry tomatoes
olive oil
8 filo pastry sheets
handful basil leaves, torn, plus extra to garnish
2 eggs
250ml skimmed milk
30g grated mozzarella
30g grated parmesan (or vegetarian alternative)
METHOD
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.
A great way to make a tasty quiche lighter on calories, perfect for picnics now the weather is better.
Thanks Michelle – yep this weather definitely has us in a picnic mood! Shame our picnic rug is so manky 😉
A really love, fresh recipe. I love filo and it does make a great alternative to a thicker crust! Would be a nice recipe to try when asparagus comes into season soon – bookmarked!
Thanks Ren – yes I love the versatility of this recipe as you can fill it with whatever you like 🙂
What a great idea Katie, I would never have thought of that. Brilliant! Fab photos too. *drool*
Thanks Jac 🙂
What a great idea for a lighter “quiche”! This one has a nice, almost rustic quality to it that makes it quite enticing. Thanks for sharing your recipe 🙂
Thanks! I love picking at the filo pastry edges as it’s cooling 😉
Great pictures Katie and a really lovely recipe. Can’t wait to get really nice weather and have a picnic – I’ll give this recipe a go!
Thank you Jan! We’ve attempted a few picnics this week, but it’s been a tad chilly at times!
I love this lighter version of a quiche. Filo is such a good standby pastry and your filling is just so summery and fresh. I will be taking this to many a picnic this summer I cam tell you!
I love a good quiche but find shortcrust pastry a bit sickly and heavy after a few mouthfuls. Your recipe reveals a fresh, lighty and pretty alternative…the bonus is that I love those tomatoes x
Thanks Deena! Totally agree – not the biggest fan of stodgy short crust either. Happy Easter!
I totally agree with you, Katie. When I’ve eaten heavy pastry it feels like a brick has landed in my stomach and I have to lug it around for days. Love the idea of using phyllo instead.
Thanks Michelle… it’s such a lovely light pastry 🙂