Carrot & Feta Quiche - cooking recipe

Ingredients

8 sheets phyllo pastry, thawed
2 teaspoons vegetable oil
2 medium carrots, grated
250 g feta cheese, crumbled
2 slices bacon, chopped
1/4 cup spring onion, chopped
3 eggs
1/2 cup evaporated milk
1/2 teaspoon dried basil
ground black pepper

Preparation

Brush every second sheet of pastry with oil. Layer the pastry in a lightly greased 20cm deep fluted quiche tin.
Arrange carrot cheese, bacon & shallots in the pastry.
Beat together eggs, milk, basil & pepper & carefully pour over the filling ingredients in the pastry case.
Bake in a moderate oven for 60 mins or until mixture is set.
Can be served hot or cold but not recommended to freeze.