Bacon and Mushroom Quiche


9 sheets Antoniou Fillo pastry
olive oil spray


1 tablespoon olive oil
3 rashers rindless bacon, chopped
150g button mushrooms, sliced
1/2 cup sliced shallots
1 teaspoon chopped fresh rosemary, plus 12 extra sprigs
freshly ground black pepper
3/4 cup grated tasty cheese
3 eggs
1/2 cup milk
1/2 cup cream


Preheat oven to 180°C. Grease a 12 hole muffin pan.

Place fillo pastry sheets on a flat clean surface and cover with a lightly dampened tea towel. Layer 3 fillo pastry sheets, spraying between each sheet with olive oil. Spray top with oil. Cut stack in half to form two 21cm x 28cm rectangles. Place one rectangle on top of the other. Cut stack into 4 squares. Gently press the squares into the prepared muffin pan to line 4 holes. Repeat with remaining fill pastry and olive oil to line remaining 8 holes. Set aside.

Make filling. Heat olive oil in a frying pan over a medium heat. Add bacon, mushrooms and shallots. Cook, stirring occasionally, for about 8 minutes or until cooked. Stir in chopped rosemary and pepper. Divide mixture between fillo lined muffin cases. Top evenly with cheese.

Whisk eggs, milk and cream together. Carefully pour equal amounts into each pastry case. Top each quiche with a sprig of rosemary. Bake 15 minutes or until golden.