Method:

1. Place 1 sheet of filo on a flat surface and spray with oil, top with another sheet and repeat with another sheet to make a stack of .Repeat with the other 3 sheets to make another stack.
2. Place stack in a one half of a lined tart tin 24cm and then another stack on the other half of the tin.
3. Add EVOO in a hot pan and cook leek for 3 minutes until softened, add ham and mustard for 2 minutes. Pour mixture into the tart tin and spread evenly
4. Mix eggs, cream and parmesan in a jug.
5. Pour the mixture over the quiche filling and pop into an oven at 180C for 10-15 minutes until almost cooked.
6. Scatter spring onions over the quiche and pop back in the oven for 8-12 minutes then serve