Name: Italian Filo Quiche
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 4-6
Ingredients: 8 sheets filo pastry; 25g butter, melted, plus extra; 4 rashers bacon, finely chopped; 1 small leek, sliced; 350g mature cheddar, grated; 2 slices of Italian ham, torn; 200g Dolcelatte blue cheese, cut into small cubes; 2 eggs; 300ml double cream; 1 medium tomato, thinly sliced

Love quiche? Well this delicate filo version with all the flavours of the Mediterranean will really impress …

Ingredients

8 sheets filo pastry

25g butter, melted, plus extra

4 rashers bacon, finely chopped

1 small leek, sliced

350g mature cheddar, grated

2 slices of Italian ham, torn

200g Dolcelatte blue cheese, cut into small cubes

2 eggs

300ml double cream

1 medium tomato, thinly sliced

Method

Heat oven to 190C. Place 1 sheet of filo halfway across a 23cm fluted tin and fold over any overhang. Repeat so the base is covered, then brush with butter. Turn the dish 45 degrees and repeat with the next 2 sheets, then lay 1 filo sheet across the middle of the tin. Turn and repeat with final sheets, brushing with butter. Bake blind for 10 mins

Dry-fry the bacon and set aside, then soften the leek in a little butter. Scatter the cheddar, bacon, ham, leek and blue cheese across the filo pastry case. Beat the eggs and cream together and pour over, then top with the tomato slices.

Bake for 30-40 mins until golden. Leave to rest for 15 mins before serving.

Amy Sinclair