n n n n Carefully lay out 1 sheet of filo pastry on a flat, clean surface. Use your cooking spray to spray a light layer of oil over the filo pastry. Put another sheet of filo pastry directly over the top and then spray that sheet. n n n n n n Keep continuing this cycle until you have 2 lots of 3 sheets of filo pastry. n n n n n n Cut a total of 6 even squares out of each lot of layered filo pastry (leaving you with a total of 12 squares). Then fit them into your muffin tray cases. Cover with a damp cloth then set aside.n n n n n n Use the cooking spray to grease your muffin tray. Pre-heat your oven to 180 degrees Celsius.n n n n n n Get a frying pan over medium heat, add your olive oil, add your leeks and fry until they go translucent and soft. Turn the heat off and set aside. n n n n n n Whisk the eggs and cream together with a pinch of salt and pepper in a large jug. Next, add your sun-dried tomatoes, sauteed leek, your chopped parsley and your grated parmesan cheese. n n n n n n Add approximately 3/4 of a teaspoon of goats cheese in each pastry case. n n n n n n Pour the egg mixture into the pastry cases. Or you can carefully ladle the mixture in. Try to fill each pastry case as evenly as possible.n n n n n Place in the oven and bake for about 15-20 minutes until golden brown. When the mini quiches are done, gently transfer them on a board or platter and serve.n nn