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How to make Vegetable and bacon quiches

Yield = 4
Prep time: 0:40
Cook time: 0:35
Total time: 1:15

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

  • Step 1 Preheat oven to 200C/180C 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.
  • Step 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.
  • Step 3 Meanwhile, combine corn, zucchini, onion, bacon and cheese in a bowl. Whisk egg and cream in a jug. Season with salt and pepper.
  • Step 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.