Hawaiian Quiche Filo Cups

Serves makes 12

Time 45 minutes

Ingredients

9 sheets filo pastry, cut into quarters

Extra virgin olive oil spray

For the Filling

432g tin pineapple pieces

2 x 100g packets of English Style ham

2 tsp dried oregano

6 eggs

½ cup cream

Good pinch of salt and pepper 

2 cups grated mozzarella cheese

½ cup chives, finely chopped

Method

Preheat oven to 180°C. Spray a 12-hole muffin tin with olive oil spray.

Once you've cut your filo pastry into quarters, keep all the sheets under a slightly damp tea towel so that they don't dry out.

To make the pastry bases, line each hole with 1 sheet of pastry, you will have corners coming out the top. Spray each sheet with olive oil spray and repeat with remaining pastry until each hole has 3 sheets of pastry in it.

Place pineapple, ham and a sprinkle of dried oregano into each cup. 

Whisk together the eggs, cream, salt and pepper. Pour egg mix evenly into each hole, being careful not to overfill. 

Sprinkle with grated cheese and chives and bake in the oven for 20-25 minutes or until the pastry is golden and the quiche mix has set.