Mel's Filo Pastry Mini Quiches

#LactoOvoVegetarian #NoAlliums #GoodtoShare #EasyBakes

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 180°C.

Step 2

Spray the muffin tray (6 hole) with extra virgin olive oil spray (brand used: NATUREL).

Step 3

Cut filo pastry — ¼ pack (brand used: PAMPAS) into quarter size.

Step 4

Line each hole of the muffin tray with 1 filo pastry quarter (fold into half), pushing it into the hole. Repeat the process 3 times.

Step 5

Cut the fresh shiitake mushrooms — 3 nos. and fresh spinach — 1 handful into small pieces. Place a few pieces of fresh shiitake mushrooms and fresh spinach into each hole of the muffin tray.

Step 6

Whisk large eggs — 3 nos., fresh milk — 50ml, some sea salt grinder (brand used: MCCORMICK), and some peppercorn medley grinder (brand used: MCCORMICK) together. Fill each hole of the muffin tray with the mixture.

Step 7

Spread the shredded cheddar cheese — ½ pack (brand used: TRADITION) evenly on the top of each hole of the muffin tray. Add-on some rosemary leaves (brand used: MASTERFOODS).

Step 8

Bake for 20 mins at 180°C. Serve hot.

Step 9

Store the Filo Pastry Mini Quiches in the fridge for up to 1 week, heat-up before serving.