Ham and Leek Quiche

Khanh Ong

Ingredients:

6 sheets of frozen filo pastry
EVOO spray
1 tbsp EVOO
1 small leek, finely chopped
75g shaved ham chopped
2 tsp wholegrain mustard
5 eggs
1⁄3 cup pure cream
1⁄4 cup grated parmesan
2 spring onions cut on the diagonal

Method:

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.
Place stack in a one half of a lined tart tin 24cm and then another stack on the other half of the tin.
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
Mix eggs, cream and parmesan in a jug.
Pour the mixture over the quiche filling and pop into an oven at 180C for 10-15 minutes until almost cooked.
Scatter spring onions over the quiche and pop back in the oven for 8-12 minutes then serve

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