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Preheat oven to 180C/160C fan forced. Grease a 21cm (base size) round cake pan with a little melted butter.
Cook the bacon rashers in a frying pan over a medium heat for 2-3 minutes each side or until slightly golden. Transfer to a chopping board and cut in half lengthways and then crossways.
Place 1 pastry sheet on a clean work surface. Cover the remaining sheets with a clean, dry tea towel and then a damp tea towel (to prevent the filo drying out). Brush the pastry with a little melted butter. Starting from 1 short end, drag the filo until it forms an accordion-like strip about 2cm wide. Coil into a circle and place in the centre of the prepared pan. Repeat with the remaining pastry sheets and butter, wrapping each accordion strip around the centre coil to form a large spiral and to completely cover base.
Place the cheddar in between the filo layers. Dollop top with heaped teaspoons of chutney. Place the bacon in between the filo layers.
Whisk the eggs, milk and cream together in a jug. Season. Pour over the filo. Bake for 20-25 minutes or until golden and crisp. Allow to cool for 5 minutes before sprinkling with chives to serve.