Many people will have their own egg to cream ratio for a quiche, but I tend to go for 1 egg = 200ml thin cream. But filo pastry is flimsy, and reacts differently. So when I saw a Jamie recipe, I thought it was worth a try!
In Jamie's version, for 16 quiches, there is a very different ratio - 6 eggs = 150ml double cream (which in Australia is pouring cream). Mixed with onion, garlic, 400g spinach and 200g fetta = a great recipe for a min filo quiche.
* a hundred million may or may not be an exaggeration!
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