This is an easy dinner option the family will love. Versatile and delicious, swap out for seasonal veges for an easy variation.
2 tbsp olive oil
1 medium white onion, sliced
¼ cup milk
3 zucchini, sliced
¼ cup cream
12 cherry tomatoes – halved
50g cheese, grated
4 rashers of bacon, chopped
4 sheets Filo pastry
Salt & pepper
Preheat oven to 190°C.
Heat 1 tbsp of olive oil in a fry pan, add the sliced onions and cook until lighty browned. Set aside and leave to cool. Repeat with the bacon.
In a fry pan, heat the remaining olive oil and add the sliced zucchini and cook until also lightly browned, taking care when turning over.
Put the eggs, milk, cream, salt and pepper in a bowl and mix well.
Lightly grease a 20cm pie dish and brush the first piece of filo pastry with the oil and lay it into the pie dish, scrunching it as you go. Repeat the process with the remaining pastry sheets, overlapping the sheets and bringing the edges up the side of the dish until all the sheets have been used.
Layer the onions, bacon, cheese, zucchini and cherry tomatoes on top of the filo pastry and gently pour over the egg and cream mixture taking care not to overfill the pie dish.
Place the pie dish on top of an oven tray and bake in the oven for about 40 minutes or until the egg mixture is set.