Feta and bacon quiche

Pastry shell

3 Tbsp	Rice bran oil
6 sheets	Filo pastry

Filling

8 rashers	Streaky bacon (Main)
125 g	Feta cheese, crumbled (Main)
2 Tbsp	Chopped basil
1 cup	Milk
1 can	Condensed cream of chicken soup, 420g
5	Eggs
1 tsp	Freshly ground black pepper

Directions

1. Preheat the oven to 200°C. Place a baking tray in the oven just below the middle to heat. This will help cook the pastry base.
2. Brush the filo sheets lightly with the oil. Line a deep, 23cm flan dish with the filo placing each sheet on a slightly different angle so the flan is evenly covered.
3. Grill or microwave the bacon until crisp, then crumble. Sprinkle the feta, bacon and basil over the base of the flan.
4. Whisk the condensed soup, milk, eggs and pepper until well mixed. Carefully pour into the shell. Place on the hot oven tray.
5. Bake for 10 minutes then reduce the temperature to 180°C. Continue baking for 30-40 minutes, until just set and golden.