Herb Quiches

Filo Pastry Crust

• Ready In: 25 mins
• Serves: 4
• Yields: 4 quiches

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.