Filo pastry makes a lighter variation of Quiche Lorraine. I like to add vegetables to my filling as well.

Ingredients for a 10 inch deep-dish pie:

8 oz. filo dough, thawed
Buttered flavored cooking spray
6 large eggs
1 cup of milk (I used 2%)
1/2 tsp. garlic salt or more to taste
1/2 tsp. dried thyme
3/4 cup ham
Olive oil
6 large mushrooms, cut in pieces
1 large shallot or one onion, minced
1/2 cup chopped frozen spinach, thawed and drained
3/4 cup shredded Gruyere cheese

Spray the pie pan with cooking spray. Layer the filo dough in the pan, keeping the reserve covered until needed as the filo dough dries out quickly. For each layer, spray with cooking spray until wet. Continue to layer until you've used it all. I like to fold the ends over so the edges don't get too crispy. Bake the filo dough for 10 minutes in a 350 degree oven.

While the pastry is baking, fry the minced shallots and the mushroom pieces in oil.

Use a blender or a whisk to mix the eggs, milk, salt and thyme together.

Once the pastry has baked for 10 minutes, take it out of the oven. Layer the ham, spinach, mushroom and onion mixture in the bottom of the pan. To add the egg mixture, you'll want to use the back of a large spoon. Hold the spoon over the pie pan and pour the egg mixture over the spoon. This will help keep your layers where you put them. Sprinkle the Gruyere cheese on top. Bake again for 30 minutes at 350 degrees or until a knife inserted in the pie comes out clean. Voila!