Filo Quiche Lorraine

Cook time 1 hour
Servings 6


10 sheets filo pastry

50g unsalted butter, melted

4 rashers streaky smoked bacon, chopped

1 tbsp extra virgin olive oil

1 brown onion, finely chopped

1 cup grated cheddar cheese

Custard Cream Mixture

4 eggs, lightly beaten

300ml thickened cream

Pinch of nutmeg

Pinch of salt and pepper

Filo Quiche Lorraine


Preheat the oven to 180°C and grease a 20cm loose-bottomed tart pan. Cut each filo sheet into a 25cm square, brush with butter, then layer in the pan. The edges should be rough as it will give the quiche a lovely look after cooking. Cover with a damp tea towel and when ready fold and crimp edges of pastry around the tart pan.

Place the onion and bacon in a cold frypan with extra virgin olive oil then place over medium-low heat. As soon as the bacon begins to sizzle and fat renders, cook for 3-4 minutes until crisp and until onion softens.

Meanwhile, whisk together egg, cream, salt, pepper and nutmeg. In the tart pan, sprinkle over cheese, then pour over bacon and lastly, the custard cream mixture. Bake for 25 to 30 minutes or until set. Cool for at least 15 minutes before slicing and serving. Great hot or cold.