Vegetable and Bacon Quiches
- 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
- 1/2 cup reduced-fat grated cheese
- 1 egg
- 3/4 cup pure cream
- Preheat oven to 200°C/180°C fan-forced. Grease four 3cm-deep, 10cm (base) fluted, loose-based tart pans. Cut pastry sheets in half diagonally. Line base and side of each pan with 1 piece pastry. Trim excess.
- Place pans on a baking tray. Refrigerate for 10 minutes. Prick pastry bases with a fork. Bake for 10 minutes or until light golden. Remove from oven.
- Meanwhile, combine corn, zucchini, onion, bacon and cheese in a bowl. Whisk egg and cream in a jug. Season with salt and pepper.
- Divide corn mixture between pastry cases. Pour egg mixture over corn mixture. Bake for 20 to 25 minutes or until golden and puffed. Stand in pans for 5 minutes. Serve.
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