Corn & Ham Mini Quiches
These Bacon & Corn Mini Quiches sure are damn tasty. Kid approved and easy to make, I'll be ensuring these are on hand to include in my daughter's school lunches.
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.