Recipes+
Ingredients
Method
1.Preheat oven to 200°C (180°C fan-forced). Grease a 20cm springform pan.
2.Heat half the butter in a medium frying pan over high heat. Add bacon and leek to pan. Cook, stirring, 3 minutes, or until leek is soft.
3.In a large jug, whisk eggs, cream, cheese and chives; season with salt and pepper.
4.Cut filo sheets in half lengthwise. Brush with remaining melted butter. Stack filo on a work surface, rotating slices slightly to make a star shape. Line prepared pan with pastry; sprinkle with breadcrumbs.
5.Spoon bacon mixture into pastry case; pour in egg mixture. Fold edges of pastry towards centre to cover filling slightly and create a border. Bake 25-30 minutes or until firm and golden. Stand pie in the pan for 5 minutes, before serving.
Alternatively, you could use this filling for 6 small pies. Line standard muffin fray holes with 4 layers of 8cm filo squares; top with bacon, then egg filling; bake for 15 minutes. Try 1/3 cup grated gruyere instead of parmesan.
Note
