This dairy free variation of a quiche is a good way to use up all sorts of things. You could substitute silverbeet, onions, peppers, mushrooms, chicken or cheese in any combination and change the herbs to suit. I try to stick to just three main fillings – in this case bacon, leek and tomato. You could add it to a lunch box or take it on a picnic. I had mine warm for lunch with a salad and left the rest in the fridge for a late supper. It’s just as easy to double the quantities, make two and freeze one after it’s cool.
Two tablespoons olive oil
Three sheets of filo pastry
One large leek, washed carefully and finely sliced
100g bacon or ham, diced
Large bunch of parsley and chives, finely chopped
1 teaspoon dijon mustard
Freshly ground black pepper
One large tomato, sliced
Preheat the oven to 200 degrees C. Brush a flan dish with a little of the oil. Use two of the sheets of filo pastry to line the dish. Heat the remaining oil in a frying pan and gently fry the leek and bacon until softenened and starting to brown. Remove from the heat and allow to cool. Beat the eggs together with the mustard and herbs and add to the pan. Stir to combine. Pour into the lined flan dish, top with the tomato slices and remaining sheet of filo pastry. Brush with oil and bake for about 25 minutes. Allow to rest for 10 minutes before slicing and eating.