This is a deliciously light yet scrumptious quiche which makes a wonderful lunch or supper dish. It looks spectacular as it hits the table to be served and is always raved about.
I had never made a quiche until last year as I don’t like thick short crust pastry and that was my memory of quiche. With Richard being completely gluten intolerant it wouldn’t have been on my radar – but then I had a girlfriend coming for lunch and wanted to make something with delicious local, in-season ingredients.
Dash of extra virgin olive oil
5 sheets of filo pastry
8 rashers of lightly smoked streaky bacon – cut into small pieces
2 bunches of spring onions – sliced
2 types of cheese – mature cheddar and gruyere or parmesan and comte - grated
Medium carton of double cream
Punnet of baby tomatoes – cut in half
Freshly ground salt and pepper