Brie and Bacon Filo Quiche

I have been making my own filo pastry and have used it to produce a quiche filled with pieces of bacon, brie and topped with brie slices. It is baked in an eggy quiche mix.

The pastry is light, flaky and crisp. The filling bubbled up too much in the oven and so spilled over the edge slightly and so the rim has disappeared. Next time I would make a better pastry case and perhaps blind bake it slightly to crisp it up before filling. Other than that it is fantastic and has no soggy bottom!