8 sheets filo pastry
25g butter, melted, plus extra
4 rashers bacon, finely chopped
1 small leek, sliced
350g mature cheddar, grated
2 slices of Italian ham, torn
200g Dolcelatte blue cheese, cut into small cubes
300ml double cream
1 medium tomato, thinly sliced
Heat oven to 190C. Place 1 sheet of filo halfway across a 23cm fluted tin and fold over any overhang. Repeat so the base is covered, then brush with butter. Turn the dish 45 degrees and repeat with the next 2 sheets, then lay 1 filo sheet across the middle of the tin. Turn and repeat with final sheets, brushing with butter. Bake blind for 10 mins
Dry-fry the bacon and set aside, then soften the leek in a little butter. Scatter the cheddar, bacon, ham, leek and blue cheese across the filo pastry case. Beat the eggs and cream together and pour over, then top with the tomato slices.
Bake for 30-40 mins until golden. Leave to rest for 15 mins before serving.