Individual quiche lorraine

Preheat oven to 180°C. Spray six 10cm loose-bottom quiche pans with oil. Cut six 12cm squares from 6 sheets of filo pastry. Ease a square into base of each prepared pan. Spray with oil. Repeat with 5 more squares in each pan, spraying with oil and overlapping slightly to cover base and sides completely.

Place on an oven tray. Bake for 3-5 minutes, until golden. Meanwhile, heat a small frying pan on high. Spray with oil. Saute onion for 2-4 minutes, until just soft.

Add ham and cook for 2 minutes. Cool slightly. Divide between filo cases. In a bowl, whisk together milk, evaporated milk, eggs and dijon mustard. Season to taste.

Pour into quiche cases. Sprinkle evenly with cheese. Bake for 30-35 minutes until firm. Serve topped with chives and accompany with chilli sauce and salad.