Bacon & egg pie

1. Preheat oven to moderate, 180°C. Lightly grease a 20cm round quiche dish. Place on an oven tray.
   
2. Layer filo sheets together. Spray each with oil. Fold in half and ease into dish, covering the base and sides.
   
3. Cook bacon in a medium, non-stick frying pan on high for 4-5 minutes, until browned and crisp. Drain on paper towel.
   
4. In a jug, whisk together milk and eggs. Add bacon and cheese. Season to taste. Pour into filo case and top with tomato slices.
   
5. Bake for 40-45 minutes, until set. Serve with rocket leaves.

Also in the mag this week:

From the food pages

• Chicken & beetroot salad with blue cheese & hazelnuts
  
• Mixed berry trifle
  
• Chorizo & sweet potato tortillas with onion, lime & coriander salad