Filo quiche with leek, bacon and feta

Ingredients for 1 servings:

• 130 g filo pastry
• 75 g bacon cubes, low-fat
• 1 stalk(s) leek
• 2 m.-sized eggs
• 150 ml low-fat milk
• 90 g feta cheese, light
• n. B. herbs
• n. B. Pfeffer

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour

slight variation of Quiche Lorraine

Preheat the oven to 180°C fan/convection oven. Brown the bacon cubes. Trim the leek, slice into thin rings, and sauté as desired. (You don’t need to sauté the leek; this depends on how soft or firm you want it.) Dice the feta. Whisk the eggs with milk, pepper, and herbs. Stir in the bacon, leek, and feta. (If you like, don’t stir in the feta cubes, but scatter them on top of the filling.) Line a tart or springform pan with the filo pastry. Place the pastry in several layers (at least three), moistening each layer. Pour the filling over the pastry and spread evenly. Bake on the middle rack of the oven for 30-35 minutes until golden brown, or until the eggs are set.