Cheesy Filo Quiche

A light and summery take on a typical summer quiche, swap out shortcrust pastry for filo to bring some delicious crunch and lightness to this family favourite. Pick a nice punchy cheddar for extra flavour!

20 minutes

Serves 6 people


  • 1 tablespoon salted butter, plus extra for greasing
  • 150g leeks, trimmed, washed and finely sliced
  • 1 tablespoon rosemary, finely chopped
  • 1 garlic clove, crushed
  • Sea salt and cracked black pepper
  • 1/2 pack filo pastry
  • 120g thick-cut ham, diced
  • 75g mature cheddar cheese
  • 5 Big N Free eggs
  • 150ml double cream
  • 1 teaspoon ground nutmeg
  • Watercress salad, to serve (optional)
  • Deep 26cm loose-bottom flan/pie tin
  • Pastry brush


  1. Melt the butter in a frying pan over a medium to high heat and add the leeks. Fry for 3-4 minutes until they start to soften. Add the rosemary, garlic and a pinch of salt and fry for a further 1-2 minutes before removing from the heat.
  2. Take your flan tin and grease with a little butter. Lay a sheet of filo into the base of the tin, allowing any excess pastry to hang over the side of the tin. Brush the sheet with a little more butter and repeat the process with another sheet of filo – you want to repeat the process until the tin is completely covered with about 4-5 layers of pastry. Place on baking tray for stability.
  3. Spoon the cooked leeks into the base of the filo case and spread evenly. Sprinkle in the diced ham and crumble over the cheese. In a jug, lightly whisk together the eggs, cream and nutmeg along with a pinch of salt and pepper.
  4. Pour the egg mixture into the filo case and delicately crumple the excess filo round the edge of the tin to form a rough crust. Place into a preheated oven (180ºC) to bake for 20-25 minutes until the top is golden and the egg mixture has just set.
  5. Remove from the oven and allow to sit for 5-10 minutes, this makes slicing and serving much easier. When ready to serve, top with a generous handful of watercress and a crack of black pepper.