For the kids, not husband.
Every time I mention quiche and my husband goes running in the opposite direction. For some reason, he really dislikes these. Honestly, I have no idea why. He’s not a cheese fan so maybe that is it. Despite how he feels, I honestly love a good quiche and so do the kids. My husband often steals baked goods from the cooling rack as soon as they are out of the oven still piping hot. However, we take comfort that when I make this mini quiche recipe, we get to have them all to ourselves!
Each mini quiche is a yummy small bite-sized meal. That’s why these are perfect for including in lunchboxes for the kids. Or to have these on the go for a small snack. They freeze well and can be happily eaten cold. Plus, you can hide a few veggies inside for the fussy kids to get some added goodness! The best thing, however, is that my kids can eat these while my husband doesn’t have to. Bonus! I’m sure he’ll be happy about that.
Each mini quiche contains bacon, corn and onion. There is cheese inside them plus a little sprinkled on top. The kids devoured two each for lunch as soon as these came out of the oven and were cold enough for them to handle. Guess this is a winner then! Add these into school lunchboxes when sandwiches become too boring.
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If you like this recipe, you’ll also love others available here. From pastas to risottos, cookies to desserts, and bliss balls to gluten-free options with everything in between. There is truly something here for everyone. I have developed this website to provide family-friendly recipes where I maximise both fresh produce while minimising cost.
Corn & Ham Mini Quiches
Ingredients
- 3 sheets shortcrust pastry
- 3 bacon rashers, finely diced
- 1/2 cup corn kernels
- 1/4 cup Parmesan cheese, grated
- 1/2 cup cheddar cheese, grated
- 1/2 brown onion, finely diced
- 4 large Eggs
Instructions
- Preheat oven to 180°C. Grease two muffin trays.
- Take each sheet of shortcrust pastry. Using either a scone cutter or the top of a glass, cut large rounds to fit inside the muffin tin. With the leftover pastry, knead into a ball and roll out to 2mm thickness using a rolling pin. Cut out further rounds until pastry used up.
- In a bowl, add bacon, corn, onion, parmesan cheese, 1/4 cup of the cheddar cheese and eggs. Mix together until egg whisked. Ladle tablespoonfuls into each muffin round on top of the pastry. Top with cheddar cheese.
- Bake in preheated oven for 20-25 minutes, or until cheese on top is golden brown and pastry is cooked. Remove from oven and set aside to cool.
- Place in an airtight container in the fridge. Alternatively, put the container in the freezer to store for up to 2 months.
Notes
- Make sure the shortcrust pastry you use doesn't contain sugar. If it did, these mini quiches won't taste as nice.
- I used frozen corn that I defrosted in the microwave. Alternatively, you can use tinned corn kernels.
- Use regular muffin trays for this recipe as mini muffin trays would be hard to work with.