Description
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.
Nutrition
- Serving Size: 1 mini quiche
- Calories: 85
- Sugar: 1 g
- Sodium: 90 mg
- Fat: 5 g
- Saturated Fat: 2 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 0.5 g
- Protein: 3 g
- Cholesterol: 45 mg
