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Vegetable and bacon quiches
Vegetable and bacon quiches
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Prep Time:
40 minutes
Cook Time:
35 minutes
Total Time:
75 minutes
Delightful mini quiches, ideal for tea time or unexpected visitors.
Ingredients:
  • 2 sheets frozen ready-rolled shortcrust pastry, partially thawed
  • 125g baby corn, thinly sliced
  • 1 medium zucchini, grated
  • 1 small brown onion, halved, thinly sliced
  • 3 rindless shortcut bacon rashers, finely chopped
  • 125.00 ml reduced-fat grated cheese
  • 189.38 gm pure cream
Instructions:
  • Preheat your oven to 200C (180C fan-forced). Grease four 3cm-deep, 10cm fluted tart pans with removable bases. Cut the pastry sheets in half diagonally, then use one piece to line the base and side of each pan. Trim any excess pastry.
  • 1. Place pans on a baking tray, chill for 10 minutes. 2. Prick pastry bases with a fork and bake until light golden, about 10 minutes. 3. Remove from oven.
  • In a bowl, mix together corn, zucchini, onion, bacon, and cheese. In a separate jug, whisk together egg and cream, then season with salt and pepper.
  • Spoon the corn mixture into the pastry cases, then top with the egg mixture. Bake for 20-25 minutes until golden and puffed. Let the tarts cool in the pans for 5 minutes before serving.

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