This light and crispy filo pastry quiche is made with buttery filo layers, wilted spinach, roasted red peppers and crumbled feta. It bakes into a golden tart with a crisp, flaky crust. Ready in under an hour, it serves 4 to 6.
I love making this when I want a lighter lunch that still feels special. The filo pastry gives all the crunch of a traditional quiche without the heaviness.
Filo Pastry Quiche Ingredients
For the Filo Pastry Case:
- 5–6 sheets of filo pastry
- 50g unsalted butter, melted
For the Filling:
- 1 tbsp olive oil
- 1 red onion, finely sliced
- 200g fresh spinach
- 1 clove of garlic, crushed
- 200g roasted red peppers from a jar, drained and chopped
- 150g feta cheese, crumbled
- 3 large eggs
- 200ml crème fraîche or full-fat Greek yoghurt
- A small handful of fresh dill or parsley, chopped
- Salt and freshly ground black pepper
How To Make Filo Pastry Quiche
- Prepare the filling: Preheat your oven to 190°C (170°C Fan / 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 2–3 minutes until wilted.
- Squeeze the spinach: Tip the spinach and onion mixture into a sieve. Press down firmly with the back of a spoon to squeeze out as much liquid as possible. This stops the base from going soggy.
- Line the tin: Lightly grease a 23cm loose-bottomed tart tin. Lay one sheet of filo pastry inside the tin with the excess overhanging the edges. Brush all over with melted butter.
- Layer the filo: Place a second sheet on top at a different angle and brush with butter. Repeat with the remaining sheets until you have a layered case.
- Form the border: Gently crumple or roll the overhanging edges inwards to create a rustic border around the rim of the tin.
- Fill the case: Scatter the squeezed spinach mixture, chopped roasted red peppers and most of the crumbled feta evenly over the base.
- Add the custard: Whisk the eggs and crème fraîche in a jug. Stir in the herbs and season with salt and plenty of black pepper. Pour into the case and sprinkle the remaining feta on top.
- Bake until golden: Bake for 25–30 minutes until the filo is crisp and golden and the filling is set with a slight wobble in the centre.
- Cool and serve: Let the quiche cool in the tin for 5–10 minutes before removing. Serve warm or at room temperature.
What Are the Best Tips for Filo Pastry Quiche?
- Keep filo covered: Filo dries out fast. Cover unused sheets with a slightly damp tea towel while you work to stop them cracking.
- Squeeze spinach thoroughly: Cooked spinach holds a huge amount of water. Press every drop out in a sieve before adding it to the case, or the base will turn soggy.
- Butter every layer: Brushing each filo sheet with melted butter creates separation between layers. This is what gives the pastry its distinct, flaky crunch.
- Embrace the rustic look: A filo crust is meant to look rough and charming. If a sheet tears, patch it with another piece. The scrunched border is part of its appeal. If you enjoy working with filo, try the Hairy Bikers salmon and spinach en croûte for another crispy pastry dish.
What Goes Well With This Quiche?
This filo pastry quiche suits fresh, simple sides that match its light feel. A tomato and basil salad works well, as does a green salad dressed with lemon vinaigrette or some steamed green beans.
It is also great on its own for a light lunch, or cut into smaller squares for a buffet or picnic. For a heartier spread, serve it alongside a Hairy Bikers quiche Lorraine or the Hairy Bikers cheese and onion quiche for a quiche selection.
How Should You Store Leftover Quiche?
Store any leftovers in an airtight container in the fridge for up to 2 days. The filo pastry will naturally soften over time, so this quiche is best enjoyed as fresh as possible for maximum crispness.
To bring back some crunch, reheat slices on a baking tray in an oven preheated to 180°C (160°C Fan) for 10–15 minutes until warmed through. Avoid the microwave as it will make the filo soft and chewy.
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
- Dietary Fibre: 2g
Frequently Asked Questions
Can you freeze filo pastry quiche? You can freeze it whole or in slices for up to 1 month. Defrost overnight in the fridge and reheat in the oven at 180°C for 10–15 minutes to restore some crispness.
How does Hairy Bikers filo pastry quiche compare to Jamie Oliver’s filo quiche? Jamie Oliver’s speedy quiche traybake uses cream cheese in the filling and skips the egg custard. The Hairy Bikers version uses crème fraîche and eggs for a richer, more traditional custard set.
Can you use different fillings in this filo quiche? Yes, the filo case works with many fillings. Try smoked salmon and dill, sautéed mushroom and thyme, or roasted courgette and goat cheese. Pre-cook any vegetables first to remove moisture.
Is filo pastry quiche healthier than a traditional quiche? Filo pastry contains far less butter and fat than shortcrust pastry. Combined with a vegetable-heavy filling, this gives you a lighter, lower-calorie quiche.
Can you prepare filo pastry quiche in advance? You can cook the vegetable filling a day ahead and store it in an airtight container in the fridge. Assemble and bake the quiche fresh on the day for the crispiest filo.
Try More Recipes:
- Hairy Bikers Cheese And Onion Quiche Recipe
- Hairy Bikers Quiche Lorraine Recipe
- Hairy Bikers Salmon and Spinach En Croûte
Hairy Bikers Filo Pastry Quiche Recipe
Description
This filo pastry quiche is a light and crispy take on a classic, using layers of buttery filo pastry filled with spinach, roasted red peppers and feta cheese in a simple egg custard. Ready in under an hour and perfect for a quick lunch or light dinner.
Ingredients
Instructions
- Prepare the filling: Preheat oven to 190°C (170°C Fan / Gas Mark 5). Heat olive oil in a frying pan and cook the red onion for 5–7 minutes until soft. Add garlic and spinach and cook for 2–3 minutes until wilted. Squeeze all liquid from the spinach mixture in a sieve.
- Create the filo case: Grease a 23cm loose-bottomed 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 rustic border.
- Fill the case: Scatter the squeezed spinach mixture, chopped roasted red peppers and most of the crumbled feta evenly over the base.
- Add the custard: Whisk the eggs and crème fraîche in a jug. Stir in the herbs and season with salt and pepper. Pour into the case and top with the remaining feta.
- Bake and serve: Bake for 25–30 minutes until the filo is golden and the filling is set. Cool in the tin for 5–10 minutes before serving warm or at room temperature.
