Herb Quiches

• 4 sheets phyllo pastry
• 2 eggs
• 1 tablespoon cornflour
• 34 cup thickened cream
• 12 cup parmesan cheese, grated
• 12 cup mature cheese, grated
• 120 g gourmet mixed Italian herbs (substitute 120g fresh herbs)

1. Preheat oven to 180c.
2. Spray 4 individual pie dishes or muiffin tins with olive oil.
3. Spray 4 sheets filo on both sides with olive oil, then fold each sheet to form a square.
4. Put each filo square into the prepared dishes or tins.
5. 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.
6. 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.
7. Stand quiches on a wire rack for 5 minutes before serving.

pastry, eggs, cornflour, cream, parmesan cheese, mature cheese

Taken from www.food.com/recipe/herb-quiches-330415 (may not work)