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You are here: Home / recipes / vegetables / leek, bacon and tomato flan

leek, bacon and tomato flan

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leek-and-tomato-flanThis 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

Three eggs

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.

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Meet Rachel

I'm an enthusiastic gardener who loves eating things I've grown. Initally I grew and sold boxes of homegrown produce. When I couldn't satisfy the demand, I started teaching my customers how to grow their own. I teach, write, sew and cook. I'm also catching up on learning to play piano. More...

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