Quiche with Filo PastryPreheat oven at 180 degrees.Chop shallots and garlic for 3 seconds / speed 5.Add asparagus and oil into the bowl and cook for 5 minutes / 100 degrees / Reverse / 5 minutes.Add spinach and cook for 1.5 minutes / 100 degrees / Reverse / Speed 1.Scrap the cooked vegetables into a bowl and allow to cool for approximately 6-8 minutes.Do not clean the bowl.Crack the eggs into the TM bowl and whisk the eggs an speed 2.5 / Reverse / 5 minutes.While the eggs are whisking, add the remaining ingredients and the cooled vegetables, except the filo pastry sheets and olive oil spray or melted butter, into the bowl through the opening of the lid.Pour the mixture into a bowl and set aside.To prepare the filo pastry cups, layer 4 sheets on top of each other, making sure that olive oil or melted butter are sprayed/brushed on in between each sheet. Cut the layered sheets into the size require - i.e. the size of your tray, miffin tins, etc.Grease the baking tray or muffin tin and line them with the layered filo.Scoop the egg filling into the filo cups and back for approximately 25 minutes.Serve and enjoy!