Skinny(er) Stilton and Asparagus Quiche

It contains Stilton…only it’s skinnier.

After making a healthy Tomato Tartine yesterday, I started thinking about how to skinny-fy another favourite of mine: quiche. Cue an afternoon of experimentation, resulting in a mighty-fine filo alternative to a full-on shortcrust feast. Not that I have anything against pastry…I love it, but sometimes, a desire to delve into a different territory takes hold, and at the moment I seem to be slimming down the saturated fats and shaving off sugars from my favourites. So here I present my Skinny(er) Stilton and Asparagus Quiche!

Skinny(er) Stilton and Asparagus Quiche

Serves 4-6

4 sheets filo pastry

1 white onion, chopped

1 clove garlic, finely chopped

300g mushrooms, sliced (I like chestnut, but any that takes your fancy will work just fine)

Teaspoon of dried thyme

Bunch of asparagus spears, trimmed

250ml semi-skimmed milk

2 eggs

50g Stilton, crumbled

Salt and pepper to season

Time to get cooking!

In a pan, sauté the onion and garlic in a tablespoon of oil or a small knob of butter.

When soft, add in the mushrooms and thyme and allow to mellow gently over a low heat, until they wilt and release their juices.

Meanwhile, place the first sheet off filo in an ungreased round pie dish or flan tin. Then take the next piece, brush it with a little milk and place it milk-side down on top of the first sheet so that it sticks together, with the edges overhanging the dish. Repeat with the other two sheets.

Strain off and reserve the juice from the mushrooms as this delivers much bang for your flavour buck! Spoon the mushroom and onion mix into the base of the dish, spreading it out evenly.

Tip the juice into a measuring jug (there’ll probably be around 15-25 ml in there; small amount but it’s worth having!) Top up the liquid to 250ml with the milk, crack in the eggs and beat together.

Meanwhile, fill the empty mushroom pan with about an inch of boiling water and throw in the asparagus spears. Cook over a medium heat for around 5-6 minutes until just tender.

Lay the spears on top of the mushroom base and pour over the milk and egg mix. Season and sprinkle with the crumbled Stilton.

Tuck the edges of the filo pastry into the dish and bake in a pre-heated oven at 200 degrees (180 fan / gas 6) for 20-25 minutes until the middle of the tart is set.

Tuck in! As a note, it goes wonderfully with minted new potatoes, steamed cabbage and broad beans!

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Tomato Tartine

Alas Pinny Girl has been able to get back to the blog! Much has been happening in the PG household; a spot of decorating, weekends away, friends to stay and having fun on a daily basis…this of course includes cooking!

My resurrection to the food-inspired blogosphere starts with a charmingly seasonal, vegetarian and outrageously simple supper dish for a sunny July evening…Tomato Tartine (in other words, a slightly different take on a tart!)

Using the season’s best sun-ripened tomatoes and enjoying the comforting aroma of a freshly baked tart straight out of the oven, there can be no finer delight. And it’s made all the more enjoyably thanks to a few savvy swaps to make it a somewhat healthier offering.

By swapping the usual puff pastry for filo pastry, much of the fat and post-consumption guilt-factor is reduced – what could be better? Plus, sub cream for reduced fat crème fraiche and you’re onto a winner (just beware of reduced fat versions that contain potato starch as a thickener…best to choose organic and avoid any un-necessaries – I prefer Yeo Valley).

So, when all is said and done, even with my elementary attempt to calculate the calorie content, I believe one serving (a quarter of the tartine) comes to around 250 cals. Throw in a side salad of leafy greens and grated carrot mixed with a spot of mayo and you’re looking at around a mere 320…sounds even more tempting now, doesn’t it! Hope you enjoy.

Tomato Tartine

Tomato Tartine

4 sheets of filo pastry

500g cherry tomatoes

100g strong mature cheddar cheese, grated

2 eggs

100ml reduced fat, organic crème fraiche

2 tablespoons of grated Parmesan (optional)

Here’s what to do!

Pre-heat the oven to 220 degrees (200 fan / gas 7).

Halve the cherry toms and place them in a colander over a bowl. Give them a good massaging with your hands as this allows some of the juices to run off. Leave for about 15 minutes to drain.

Place the first sheet off filo in an ungreased round pie dish or flan tin. Then take the next piece, brush it with a little milk and place it milk-side down on top of the first sheet so that it sticks together, with the edges overhanging the dish. Repeat with the other two sheets.

Sprinkle the base with 25g of the grated cheddar and tip the drained tomatoes on top (discard the juice).

Mix the eggs, remaining cheese and crème fraiche in a bowl, season and then pour over the tomatoes. Top with grated Parmesan if you so desire.

Tuck the overhanging pastry into the dish – a rustic look suits this tart perfectly!

Bake in the oven for 10 minutes, Then reduce oven temperature to 200 degrees (180 fan / gas 6) and continue baking for a further 15 minutes, until the middle of the tart is set.

Serve with a deliciously crispy salad!

Easy Tomato Tartine with side salad