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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