Light and delicious, this meal evolved out of leftover smoked salmon, a few stray cubes of goats feta and 150g leftover chevre.

Smoked Salmon and Goat Cheese Filo Quiche
150g goat chevre
a few cubes of leftover marinated goat feta
5 slices leftover smoked salmon, roughly torn,
8 eggs lightly beaten
2 teaspoons capers
1 bunch chives, finely chopped
1 spring onion, finely chopped
4 sheets filo
melted butter for brushing

Mix all ingredients except pastry and butter well, including a little oil from the feta but saving most to make salad dressing. Brushing sheets of filo with melted butter, line a pie dish. Make the pastry 4 – 8 layers thick. Pour egg mixture into pastry and bake at 180 degrees for 20 – 25 minutes or until egg is set. Serve hot, warm or cool. I think warm is best. I served this with a salad made of anything that happened to be ripe in the garden at the time.