These little gems are perfect for taking to a pot luck or to have made up in the freezer so that when unexpected guests arrive you can pop them straight into the oven and serve with some potato salad and tomato relish for a quick lunch.
- 5 sheets shortcrust pastry
- 600ml cream
- 2 onions finely chopped
- 2 eggs
- 1 cup grated cheese
- 200g bacon rashers, cut into small pieces, no rind
- 1 420g can corn, drained
- 2 Tblsp chopped parsley
Preheat the oven to 200°C. Using a pastry cutter or the top of glass, cut circles to neatly line cupcake or small tart tins. A 7cm cutter fits my cupcake trays perfectly. I use 4 trays, each fits 12 little quiches.
Gently fry the onions in a little butter until transparent, add the bacon and cook for another 5 minutes, until the bacon and onions are brown. Add the corn and parsley and mix together. Place a spoonful of this mixture into each pastry lined tartlet tin. Pour the cream into a mixing bowl, whisk in the eggs until well mixed, and pour a little (1-2 spoonfuls) into each tartcase to fill it nearly to the top. It is easiest to pour the egg and cream mixture into a small jug, as spoonfuls can get quite messy.
Sprinkle the top of each quiche with a little cheese. Bake for 15 minutes or until the pastry is golden and the quiches are browned on top.