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
Ingredients
- 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)
- YOU WILL NEED
- Deep 26cm loose-bottom flan/pie tin
- Pastry brush
Method
- 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.
- 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.
- 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.
- 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.
- 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.
