Bacon & Corn Mini Quiches

Method

1. 01

   Preheat oven to 180°C. Grease two muffin trays.

2. 02

   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.

3. 03

   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.

4. 04

   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.

5. 05

   Place in an airtight container in the fridge. Alternatively, put the container in the freezer to store for up to 2 months.