This simple Hairy Bikers Filo Pastry Quiche is made with layers of light, crispy filo pastry, filled with sweet red peppers, salty feta cheese, fresh spinach, and a simple egg custard. This recipe creates a wonderfully light and savory tart with a shatteringly crisp crust, thanks to the clever use of filo instead of traditional shortcrust. It’s a brilliant and healthy-feeling choice for a quick summer lunch or a light dinner, serving 4-6 people.
Hairy Bikers Filo Pastry Quiche Ingredients
For the Filo Pastry Case:
- 5-6 sheets of filo pastry
- 50g (about 3.5 tbsp) unsalted butter, melted
For the Filling:
- 1 tbsp olive oil
- 1 red onion, finely sliced
- 200g (about 7 oz) fresh spinach
- 1 clove of garlic, crushed
- 200g (about 1 1/4 cups) roasted red peppers from a jar, drained and chopped
- 150g (about 1 cup) feta cheese, crumbled
- 3 large eggs
- 200ml (about 3/4 cup) crème fraîche or full-fat Greek yogurt
- A small handful of fresh dill or parsley, chopped
- Salt and freshly ground black pepper
How To Make The Hairy Bikers Filo Pastry Quiche
- Prepare the oven and filling: Preheat your oven to 190°C (170°C Fan) / 375°F / Gas Mark 5. Heat the olive oil in a frying pan and gently cook the sliced red onion for 5-7 minutes until softened. Add the spinach and crushed garlic and cook for another 2-3 minutes until the spinach has completely wilted.
- Squeeze the spinach: Tip the spinach and onion mixture into a sieve and press down firmly with the back of a spoon to squeeze out as much excess liquid as possible. This is a crucial step to avoid a soggy quiche.
- Create the filo pastry case: Lightly grease a 23cm (9-inch) loose-bottomed tart tin. Lay one sheet of filo pastry inside the tin, allowing the excess to overhang the edges. Brush the sheet all over with melted butter.
- Layer the filo: Place a second sheet of filo on top, positioning it at a different angle to the first. Brush it with melted butter. Repeat this process with the remaining sheets of filo pastry until you have a layered case.
- Form the border: Gently crumple or roll the overhanging edges of the filo inwards to create a rustic, decorative border around the rim of the tin.
- Assemble the quiche: Scatter the squeezed spinach and onion mixture, the chopped roasted red peppers, and most of the crumbled feta cheese evenly over the bottom of the filo case.
- Add the custard and bake: In a jug, whisk together the eggs and crème fraîche or yogurt. Stir in the chopped herbs and season with a little salt and plenty of black pepper. Pour this mixture carefully into the filo case over the vegetables and cheese. Sprinkle the remaining feta on top.
- Bake until golden: Bake for 25-30 minutes, or until the filo pastry is crisp and golden-brown and the custard filling is set with just a slight wobble in the center.
- Cool slightly and serve: Let the quiche cool in the tin for 5-10 minutes before carefully removing it. Serve warm or at room temperature.
Recipe Tips
- Work Quickly with Filo: Filo pastry is paper-thin and dries out extremely fast. While you are working, keep the sheets you haven’t used yet covered with a clean, slightly damp tea towel to prevent them from becoming brittle and cracking.
- Squeeze the Spinach Well: This is the most important tip for a successful filo quiche. Cooked spinach holds a huge amount of water. You must squeeze out every last drop of liquid before adding it to the quiche, otherwise it will make the delicate filo base soggy.
- Brush Every Layer: Don’t be tempted to skip brushing each layer of filo with melted butter. This step is what creates separation between the sheets, allowing them to bake into distinct, shatteringly crisp and flaky layers.
- Don’t Worry About Perfection: A filo crust is meant to look rustic and charming. Don’t stress if a sheet tears a little as you are layering it – you can patch it with another piece. The uneven, scrunched-up border is part of its delicious appeal.
What To Serve With Filo Pastry Quiche
This light and crispy Hairy Bikers Filo Pastry Quiche is perfectly suited to fresh, simple accompaniments that match its summery feel. Serve it with a vibrant tomato and basil salad, a simple green salad with a lemon vinaigrette, or some steamed green beans. It is also delicious served on its own for a light lunch or cut into smaller squares as part of a buffet or picnic spread.
How To Store Filo Pastry Quiche Leftovers
- Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 2 days. The filo pastry will naturally soften over time, so it is best enjoyed as fresh as possible for maximum crispness.
- To Reheat: You can revive some of the crust’s crispness by reheating slices on a baking tray in an oven preheated to 180°C (350°F) for about 10-15 minutes until warmed through. Microwaving is not recommended as it will make the filo pastry soft and chewy.
Hairy Bikers Filo Pastry Quiche Nutrition Facts
- Serving Size: 1 slice (1/6th of the quiche)
- Calories: 380 kcal
- Total Fat: 28g
- Saturated Fat: 16g
- Total Carbohydrate: 18g
- Sugars: 4g
- Protein: 14g
Frequently Asked Questions
- My filo pastry kept cracking and breaking. What did I do wrong? This usually happens when the filo pastry dries out. Make sure it is fully thawed if you are using a frozen packet, and always keep the sheets you aren’t actively working with covered by a slightly damp cloth. Work as quickly as you can to prevent them from being exposed to the air for too long.
- Can I use different fillings in this quiche? Absolutely. This filo case is a fantastic base for all sorts of fillings. Try combinations like smoked salmon and dill, sautéed mushroom and thyme, or roasted courgette (zucchini) and goat cheese. The golden rule is to always pre-cook any vegetables to remove as much moisture as possible.
- Is this recipe healthier than a traditional quiche? Generally, yes. Filo pastry contains significantly less butter and fat than a traditional shortcrust pastry. This, combined with a vegetable-rich filling, makes it a lighter and often lower-calorie alternative.
- Can I prepare the quiche in advance? This quiche is at its best when baked fresh to ensure the filo is at its crispiest. However, to save time, you can prepare the cooked vegetable filling a day in advance and store it in an airtight container in the fridge. This makes assembly much quicker.
Try More Recipes:
- Hairy Bikers Cheese And Onion Quiche Recipe
- Hairy Bikers Quiche Lorraine Recipe
- Hairy Bikers Pork Belly Recipe
Hairy Bikers Filo Pastry Quiche Recipe
Description
This Hairy Bikers Filo Pastry Quiche is a light, modern, and delicious take on a classic. It uses layers of buttery, crispy filo pastry instead of a heavy shortcrust, and is packed with a savory filling of spinach, roasted red peppers, and salty feta cheese. It’s quick to make and perfect for a healthy-feeling lunch or light dinner.
Ingredients
Instructions
- Prep: Preheat oven to 190°C (170°C Fan). Sauté the onion until soft. Add garlic and spinach and cook until wilted. Squeeze all excess water from the spinach mixture.
- Create the filo case: Grease a 23cm (9-inch) tart tin. Layer the filo sheets in the tin, brushing each one with melted butter and placing them at different angles. Scrunch the overhanging edges to form a border.
- Assemble: Scatter the spinach mixture, chopped peppers, and most of the feta cheese in the bottom of the filo case.
- Add custard: In a jug, whisk the eggs, crème fraîche/yogurt, and herbs. Season and pour into the case. Top with the remaining feta.
- Bake: Bake for 25-30 minutes until the filo is golden and the filling is set. Cool for a few minutes before serving.
Hairy Bikers Filo Pastry Quiche Recipe
