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Ingredients

Olive oil spray
250g Primo Real Diced Bacon Pieces
1 small onion, finely chopped
200g button mushrooms, finely chopped
12 sheets filo pastry
120g grated Devondale Tasty Cheese Block (500g)
2 tablespoons chopped chives
4 eggs
185ml (3/4 cup) pouring cream

Method

Step 1 Preheat oven to 180C/160C fan-forced. Grease patty tins with non-stick cooking spray. Heat a large non-stick frying pan over medium heat. Spray with oil, add bacon and onion, and cook, stirring for 3-4 minutes or until golden. Add mushrooms and cook, stirring for 4-5 minutes or until soft and golden. Remove from heat, cool.
Step 2 Lay a sheet of filo on a clean work surface. Spray with oil. Place a second layer of filo on top. Repeat with spray and filo until there are six layers. Use remaining six sheets to form a second stack. Cut each stack into 12. Line the patty tins with squares of filo pastry, scrunching to make little cases.
Step 3 Using half the cheese, place a small amount into each pastry case. Add the chives to the bacon mixture. Divide evenly between the pastry cases. Whisk the eggs and milk in a large jug, season with salt and pepper. Pour egg mixture evenly between pastry cases. Scatter over remaining cheese. Bake for 30-35 minutes or until golden and crisp. Serve.

Bacon and mushroom mini quiches

How to make Bacon and mushroom mini quiches

Ingredients

Method