Quiche Lorraine

Ingredients

• 6 sheets filo pastry
• Fry Light oil spray
• 50g (2oz) Rosemary Conley's Less Than 5% Fat Mature Cheese, grated
• 225g (8oz) smoked back bacon
• 1 tbsp chopped fresh chives
• 300ml (½ pint) semi-skimmed milk
• 2 eggs, beaten
• salt and freshly ground black pepper

Cooking Instructions

1. Preheat the oven to 180C, 350F, Gas Mark 4.
2. Cut the filo sheets in half with the kitchen scissors. Spray the sheets individually with oil spray and line a 20cm (8in) flan mould with the filo sheets, scrunching up the outer edge of each sheet.
3. Place in the oven for 10 minutes until dry to touch.
4. Sprinkle half the cheese in the base of the pastry case. Snip the bacon into thin strips and place on top of the cheese. Top with the remaining cheese and the chives.
5. Heat the milk to near boiling. Pour the beaten eggs on to the hot milk and continue mixing until fully combined.
6. Pour the mixture into the flan case on top of the cheese. Bake in the centre of the oven for 30-35 minutes until lightly browned and set.
7. Serve hot or cold.

Tips

Slice into finger foods for perfect picnic or party food