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- 5 x large eggs
- 4 sheets x filo pastry
- 100 g eye of bacon
- 2 x leeks white part only
- 2 Tbls olive oil
- 3 sprigs fresh thyme or dried 2 tsp
- 2 Tbls reduced fat cooking cream
- 100 g reduced fat fetta cheese
- 4 or 5 x slices of tomato
Heat a fry pan with 2 tbl olive oil, dice bacon and leeks, lightly fry til just browned, off the heat add a pinch of pepper and salt, and thyme, stir and let cool.
Spray cooking oil in a long rectangle tart tin, and line with sheets of filo pastry, spraying in between each layer.
In a bowl, crack eggs, add the reduced fat cream, a touch more salt and pepper and whisk.
Place the bacon leek mixture on top of lined tin with filo, and spread evenly, pour the egg mixture over the top, then dot the fetta cheese on top of the egg mixture.Slice thinly tomato and place on top, garnish with fresh parsley or thyme sprigs.
Bake in a 160 degree fan forced oven for 20-30 minutes or until golden brown and the egg has set.
You can use store bought shortcrust pastry if filo is unavailable…spray tin as before and press the pastry into the tin, continue with recipe as posted.
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