Ingredients 3 whole eggs
1/2 a cup of grated tasty cheese
5 grape tomatoes
1 portion of frozen spinach (makes about 3 tablespoons of chopped spinach)
2 pieces of rasher bacon
6 sheets of filo pastry
1-2 tablespoons of butter
Pepper to taste
1 tablespoon of rice bran oil
Optional garnish 6 small basil leaves
Barbecue sauce in a squeeze bottle
Preheat oven to 150°C fan-forced (170°C conventional)
Crack eggs into a medium-sized bowl and whisk the eggs until all combined.
Wash tomatoes and cut into quarters, then add them to the egg mixture.
Cut bacon into small chunks.
Heat a fry pan on high heat with a tablespoon of rice bran oil.
When the oil is hot, turn the heat down to low and add in the bacon, stirring to coat in the oil so it does not stick to the pan.
Cook until bacon has browned and is slightly crispy.
Cook bacon until it has browned and is slightly crispy
Turn off the heat and place bacon on some paper towels to drain the excess oil, and allow to cool.
In a small saucepan, add some water and bring to the boil.
Add the spinach portion to the water and cook until the spinach separates. (About 1-2 minutes)
Drain the water from the spinach through a fine sieve, and spoon out spinach into a small bowl.
Allow spinach to cool for about one minute and add into the egg mix with the bacon and half of the cheese.
Add pepper to taste. Quiches don't require any salt, as the bacon will add the saltiness.
Whisk to combine all the ingredients, and set aside to fill the pastry when prepared.
To make the pastry cases for the quiches, start by adding the butter to a small, microwave-safe bowl and melting in the microwave for about ten to twenty seconds, until all melted.
Take out a sheet if filo pastry and cut into four pieces.
With the first piece, brush a little melted butter onto the sheet of pastry using a pastry brush.
Place a second piece of pastry on top, and brush again with butter.
Continue this process for all four pieces of the sheet of filo pastry.
Brush pastry with butter and stack the four pieces on top
Using scissors and baking paper, cut a sheet of baking paper into quarters.
Scrunch up each piece of paper and then flatten it out. This helps the baking paper stay in the muffin tin.
Place each sheet of baking paper into the holes of a twelve-hole muffin tin.
Cut more baking paper sheets for the remaining two filo pastries.
Place the filo pastry into the muffin tin and slowly press it in the centre to form a cup to hold the filling in.
Filo pastry fits in the muffin tin like this
Repeat the steps to make the other five pastry cases, and place them into the muffin tin.
Pour mixture evenly into each pastry case, and sprinkle the remaining cheese on top.
Pour the mixture evenly into the pastry cases
Place the muffin tin into the oven for 30 minutes.
Remove muffin tin from the oven and insert a skewer into the centre to make sure quiches are cooked.
Skewer should come out clean.
Four quiches just out of the oven
To garnish, remove quiches one at a time from the muffin tin, slowly peeling off the baking paper.
Place one quiche onto each serving plate and drizzle some barbecue sauce around the plate. Place a fresh basil leaf on top of each quiche.