Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 20 mini quiches
Ingredients
- 3 Sheets Shortcrust Pastry
- 200g Creekside Farm Bacon Bits
- 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 18 degrees 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 the Creekside Farm bacon bits, corn, onion, parmesan cheese, 1/4 cup of the cheddar cheese and eggs. Mix 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.
