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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 12 |
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Filo Pastry Crust Ingredients:
4 sheets phyllo pastry |
2 eggs |
1 tablespoon cornflour |
3/4 cup thickened cream |
1/2 cup parmesan cheese, grated |
1/2 cup mature cheese, grated |
120 g gourmet mixed italian herbs (substitute 120g fresh herbs) |
Directions:
1. Preheat oven to 180c. Spray 4 individual pie dishes or muiffin tins with olive oil. Spray 4 sheets filo on both sides with olive oil, then fold each sheet to form a square. Put each filo square into the prepared dishes or tins.
2. Put 2 eggs, 1 tablespoon cornflour, 3/4 cup thickend cream, 1/2 cup grated parmesan, 1/2 cup grated tasty cheese and a 120g tube of Gourmet Garden Italian Herbs in a medium mixing bowl and whisk to combine.
3. Spoon the mixture into the pastry-lined dishes or tins and bake for 15-20 minutes or until egg mixture is set and pastry is golden and crisp. Stand quiches on a wire rack for 5 minutes before serving.
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