Using (ready made) filo makes this quiche easier and quicker than the shortcrust version, and the egg/creme fraiche/milk mixture is more stable than most quiche custards. With no blind-baking required, this is quick enough for a week-night supper, and as versatile as any other tart – chuck in your leftovers and bring them back to life. Minus the bacon, of course, this is an easy go-to for a vegetarian dinner.
2 big leeks
3 sheets filo pastry
150ml creme fraiche
4 spring onions
3 rashers bacon
1 teaspoon wholegrain mustard
2 tablespoons sliced olives
2.5 tablespoons butter
Preheat the oven to 160C / gas 3, with a baking tray inside.
Trim, wash and slice the leeks into rounds. Remove any old leaves from the spring onions, slice off the root and cut off the tops of the darker leaves – leave as much of the onion as possible, it’ll all soften down. Don’t slice them, leave them long. Melt a teaspoon of butter in a large frying pan with a drop of rapeseed or light olive oil and add the leeks, cracking in lots of pepper with them. Cook them slowly so they soften but don’t colour (about 10 minutes). When they’ve been in for five minutes, add the spring onions.
In another pan, or under the grill, cook the bacon until it’s crispy, then snip it into bite-size pieces with scissors, removing much of the fat.
Beat the eggs in a jug, then whisk in the creme fraiche, milk and mustard. Season with black pepper (there’s salt in the olives and bacon).
Cut the sheets of filo pastry in half to make six squares, and keep them covered with a very slightly damp, clean tea towel until you need each sheet. Melt the remaining butter and lightly grease a tart tin with a removable base, then lay in one sheet of filo, gently pressing it into the edges and leaving the edges to overhang. Lightly brush the pastry with butter and lay over a second sheet, turning the tin slightly so it covers a different section of the tin. Repeat, turning the tin each time until the whole tin is covered with a couple of layers of pastry, and there’s a good overhang all around.
Spoon the cooked leeks over the base, fishing the onions out and laying them across the top. Scatter over the bacon and olives, then pour in the egg and creme fraiche mix.
Place the tart on the preheated baking tray and cook for 45 mins, until golden brown on top. Leave to cool for a couple of minutes then gently push the tart out – you might lose some of the flaky overhanging pastry, but don’t worry.