I love these mini quiches because they strike the perfect balance between creamy and crisp. The buttery shortcrust pastry gives a flaky base, while the filling of corn, cheese, and eggs bakes into a soft, savory custard. They’re portable, easy to reheat, and look beautiful on a platter. Best of all, they’re made with pantry staples, so I can whip them up anytime without fuss.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
3 sheets frozen ready-rolled shortcrust pastry 4 eggs 1/4 cup pure cream 3 green onions, thinly sliced 2 x 125g cans creamed corn 1/3 cup grated tasty cheese
Directions
I preheat the oven to 200°C (or 180°C fan-forced) and lightly grease two 12-hole, round-based patty pans.
Using a 7cm round cutter, I cut 24 pastry circles from the thawed pastry sheets and gently press them into the prepared pans.
In a jug, I whisk together the eggs, cream, green onions, and creamed corn until well combined.
I pour the mixture evenly into the pastry cases, then sprinkle the tops with grated cheese.
I bake the quiches for 13–15 minutes or until they’re golden brown and set in the center. Once baked, I let them cool slightly before serving warm.
Servings and Timing
This recipe makes 24 mini quiches. Prep time: 10 minutes Cook time: 15 minutes Total time: 25 minutes
Variations
Sometimes I like to add a few extras to the filling for variety—like chopped capsicum, or baby spinach. For a spicy kick, I stir in a pinch of smoked paprika or a little finely chopped chilli. Using different cheeses such as cheddar, parmesan, or feta changes the flavor beautifully.
Storage/Reheating
I store leftover quiches in an airtight container in the refrigerator for up to 3 days. To reheat, I place them on a baking tray and warm them in a preheated 160°C oven for 10 minutes until heated through. They can also be frozen for up to 2 months—just reheat from frozen at 180°C for 15–18 minutes until piping hot and crisp again.
FAQs
Can I make these ahead of time?
Yes, I often bake them a day before and reheat them just before serving—they taste freshly made.
Can I use puff pastry instead of shortcrust?
Yes, puff pastry gives a flakier texture, while shortcrust offers a sturdier base—both work well.
Can I make them without pastry?
Absolutely. I just grease the tins well and pour the filling directly in for a crustless version.
What can I use instead of creamed corn?
I blend regular canned corn with a splash of milk for a similar creamy consistency.
Can I serve them cold?
Yes, they’re delicious warm or chilled, making them perfect for lunchboxes and picnics.
How do I stop the pastry from going soggy?
I bake them on the lower rack of the oven so the pastry crisps up nicely.
Can I make them dairy-free?
Yes, I use a plant-based cream and dairy-free cheese alternative.
What kind of cheese works best?
Tasty cheese melts beautifully, but cheddar, Swiss, or even mozzarella are great choices.
Can I use fresh corn instead of canned?
Definitely—I cook fresh corn kernels lightly before mixing them into the filling.
How do I know when they’re done?
They should be puffed, golden, and just set in the middle when gently touched.
Conclusion
These corn mini quiches are a delicious little bite of comfort—flaky pastry, creamy corn filling, and melted cheese all in one. I love how quick they are to make and how easily they disappear at any gathering. Whether for a brunch buffet, a lunchbox snack, or a casual party spread, these mini quiches are always a crowd favorite.
These Corn Mini Quiches are golden, creamy, and irresistibly easy to make. With flaky shortcrust pastry and a savory corn-and-cheese filling, they’re the perfect bite-sized treat for breakfast, brunch, or entertaining. Delicious warm or cold, and ready in under 30 minutes!
Ingredients
3 sheets frozen ready-rolled shortcrust pastry
4 eggs
¼ cup pure cream
3 green onions, thinly sliced
2 × 125 g cans creamed corn
⅓ cup grated tasty cheese
Instructions
Preheat oven to 200°C (180°C fan-forced) and lightly grease two 12-hole, round-based patty pans.
Using a 7 cm round cutter, cut 24 pastry circles from the thawed pastry sheets and press them gently into the prepared pans.
In a jug, whisk together the eggs, cream, green onions, and creamed corn until well combined.
Pour the mixture evenly into the pastry cases and sprinkle the tops with grated cheese.
Bake for 13–15 minutes, or until golden and set in the center. Let them cool slightly before serving warm.
Notes
For extra flavor, add diced capsicum, spinach, or mushrooms to the filling.
Use puff pastry for a flakier texture or skip pastry for a crustless version.
Mix in smoked paprika or chili for a hint of spice.
Try different cheeses such as cheddar, parmesan, or feta for variety.
These can be made ahead and reheated before serving — perfect for parties or picnics.
