Carrot & Feta Quiche

• phyllo pastry↗8 sheets

  thawed

• vegetable oil↗2 teaspoons
• carrots↗2

  grated

• feta cheese↗250 g

  crumbled

• bacon↗2 slices

  chopped

• spring onion↗1⁄4 cup

  chopped

• eggs↗3
• evaporated milk↗1⁄2 cup
• basil↗1⁄2 teaspoon

  dried

• black pepper↗

Step-by-step instructions

1. 1

   Brush every second sheet of pastry with oil. Layer the pastry in a lightly greased 20cm deep fluted quiche tin.

2. 2

   Arrange carrot cheese, bacon & shallots in the pastry.

3. 3

   Beat together eggs, milk, basil & pepper & carefully pour over the filling ingredients in the pastry case.

4. 4

   Bake in a moderate oven for 60 mins or until mixture is set.

5. 5

   Can be served hot or cold but not recommended to freeze.