Vegetable and Bacon Quiches

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
• 1/2 cup reduced-fat grated cheese
• 1 egg
• 3/4 cup pure cream

Method

1. 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.
2. 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.
3. Meanwhile, combine corn, zucchini, onion, bacon and cheese in a bowl. Whisk egg and cream in a jug. Season with salt and pepper.
4. 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.