Halloumi and Asparagus Quiche in Filo Base

Preheat oven to 200°C or 400°F and grease an approximately 10-inch (24cm) baking dish with oil or butter.

In a large bowl, break eggs. Add egg whites and creme fraiche or single cream. Whisk vigorously for 1 minute. Season will with salt, pepper, sesame seeds, oregano, nutmeg, and grated halloumi. Whisk again.

Add finely chopped spring onions and chopped asparagus, leaving the tops to place on top for a nice final garnish.

Place the filo sheets on buttered oven dish. Pour the mixture into the dish and gently place asparagus tips on top, if desired. Bake for 15 minutes. Reduce oven temperature to 180°C or 350°F and bake for another 30 minutes or until center of the quiche feels firm to touch.

Remove from oven and allow to cool for 10–15 minutes before serving. The cooler it is, the better it cuts.