Filo Quiche with Green Asparagus and Potatoes

Ingredients

• 120 g melted butter
• 1 egg
• 100 ml milk
• 300 g filo pastry sheets
• 500 g waxy potatoes
• 500 g asparagus
• 2 Eggs
• 250 ml Whipping Cream
• Salt
• Pepper
• 100 g Parmesan

Instructions

1. 1.

   Preheat oven to 180°C (350°F) with upper and lower heat. Grease four oven-safe tart pans (about 10 cm diameter) with a little butter. Beat the egg. First whisk in the milk, then add the remaining warm liquid butter.

2. 2.

   Cut the filo pastry sheets into roughly 20x20 cm squares. Place four layers of dough in each pan, brushing each sheet with the egg mixture as you go.

3. 3.

   For the filling, wash, peel, and cube the potatoes about 2 cm thick. Wash the asparagus, trim ends, and cut into 2-3 cm pieces.

4. 4.

   Whisk together the eggs, cream, and parmesan; mix in the potatoes and asparagus, seasoning with salt and pepper.

5. 5.

   Fill the filo pastry cups and bake for 20–25 minutes until golden brown.