Bacon and Mushroom
Mini Quiche

Preheat oven to 180C/160C fan-forced. Grease 2 x 12 hole ¼ cup capacity 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.

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.

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 the remaining cheese.

Bake for 30-35 minutes or until golden and crisp.