Ingredients
- 20 g butter
- 1 tbsp olive oil
- 1 leek, thinly sliced
- 4 sprigs thyme
- 1 tsp brown sugar
- 2 tsp red wine vinegar
- 8 sheets filo pastry
- 4 eggs
- 180 ml cream
- 100 g soft goat's cheese
- 2 slices prosciutto, torn
- 4 figs, quartered
Instructions
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1Heat butter and oil in a pan on medium heat. Sauté leak and half of the thyme for 12 minutes, until soft and golden. Stir in sugar, cook for 2 minutes. Deglaze pan with vinegar and cool.
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Preheat oven to moderate,180°C. Layer 4 filo sheets, spraying each with oil (or brushing with melted butter). Place in base of a 24-cm quiche pan, with edges overhanging. Repeat with remaining sheets and place in pan at a 45 degree angle. Trim edges, leaving 4 cm overhang.
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Whisk eggs and cream together.
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Spread leek over base of filo. Pour in egg mix. Sprinkle with cheese and remaining thyme. Bake 30 minutes until just set in centre.
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Serve topped with prosciutto and figs.
Notes
For a variation, add halved figs to unbaked filling, cut side up. If figs are out of season, use two thinly sliced ripe pears or apples.