Cheese, Onion, Ham & Tomato Filo Quiche

​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.
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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
6 eggs
Medium carton of double cream
Punnet of baby tomatoes – cut in half
Freshly ground salt and pepper
 
Process

1. Pre heat your oven to 180 degrees.
2. Layer the filo pastry sheets in alternative directions. Apply a thin layer of olive oil to each of the central layers with a brush, in a quiche dish and lightly press the filo into the quiche dish.
3. Fry off the bacon and spring onions until lightly coloured in a little olive oil – season.
4. Grate the two cheeses of choice and put one layer on the base of the filo case.
5. Now add the bacon and onions as the next layer.
6. Add further layer of cheese.
7. Place the tomatoes around the dish face down.
8. Now beat the eggs and cream lightly – then season and pour over the dish.
9. Off to the oven for half an hour.
10. Check that it is cooked through and serve with a fresh salad.
11. Salad suggestion – fresh salad leaves, grapes, almonds, avocado, buffalo mozzarella and basil with extra virgin olive and balsamic vinegar as a dressing.