Filo pastry blue cheese & bacon mini quiche

These lighter version of the classic quiche are a real win filled with smokey bacon and salty blue cheese

MAKES: 8 | PREP & COOK: 20min

Ingredients

• 5 rashers of streaky bacon

• 25g blue cheese

• 4 eggs

• 2 tbsp Greek yoghurt

• 100ml milk

• Knob of butter

• Handful of chives

• Salt and pepper

• Small handful of chives.

Method

1. Preheat the oven to 180°c

2. Melt a large knob of butter in a saucepan over a low to medium heat.

3. Cut 4 layers of filo pastry into 8 squares.

4. Line a muffin tin with 1 filo square, brush with melted butter then layer with 3 more sheets of filo and butter. Continue until you have lined all 8 muffin holes.

5. In the butter pan, add 5 rashers of chopped bacon and fry over a medium to high heat for 5 minutes until slightly crispy.

6. In a large jug, whisk together the Greek yoghurt, eggs and milk with a pinch of salt and pepper.

7. Evenly crumble the stilton into the bottom of each filo parcel along with the chopped bacon.

8. Top them up with the egg mixture and pop in the oven for 14 minutes.

9. Remove from the oven and sprinkle with a small handful of chopped chives.