Bacon and corn mini quiches with basil pesto
These mini quiches are perfect for parties, picnics and lunch boxes.
Start by preheating the oven to 180 degrees Celsius. Then lightly graze six 10-centimetre fluted tart tins with removable bases. Place one filler sheet on a clean work surface, fold it in half lengthways and spray with olive oil spray. Fold into thirds crossways to form a square. Repeat with another filo sheet and spray with olive oil spray. Place one sheet over the other, turning slightly. Then line one of the prepared trays with the pastry, gently scrunching the excess pastry.
Repeat with the remaining pastry and the prepared tins.
Pop in the oven and bake for 8 to 10 minutes or until the pastry is light golden. Reduce the oven temperature to 160 degrees Celsius. Then use a clean tea towel to gently press the centre of the pastry. While the pastry's in the oven, heat a frying pan over medium heat. Add the bacon and cook, stirring for five minutes or until crisp. Transfer to a plate lined with a paper towel.
Next use a knife to cut down the sides of the corn to release the kernels. Place the kernels in a heatproof bowl and pour over enough boiling water to cover and set aside for two minutes. Drain and refresh under cold water draining well. Place the cream corn and eggs in a large bowl, whisk until combined. Add the corn kernels and bacon and whisk to combine. Spoon the corn mixture evenly among the pastry cases then bake for 25 to 30 minutes or until the filling is just set.
Transfer the quiches to a serving platter and a sprinkling of rocket drizzled with basil pesto. These mini quiches are a delicious option for picnics and outdoor gatherings.
Serves
6
Prep
10m
Cooking
40m
Ingredients
- 12 sheets filo pastry
- 4 bacon rashers, finely chopped
- 2 corn cobs, husks and silk removed
- 400g can creamed corn
- 4 Coles Australian Free Range Eggs
- Basil pesto, to serve
- Baby rocket leaves, to serve
Method
STEP 1
Preheat oven to 180°C. Lightly grease six 10cm (base measurement) fluted tart tins with removable bases.
STEP 2
Place 1 filo sheet on a clean work surface. Fold in half lengthways. Spray with olive oil spray. Fold into thirds crossways to form a square. Repeat with another filo sheet. Spray with olive oil spray. Place 1 square over the other, turning slightly. Line 1 prepared tin with the pastry, gently scrunching the excess pastry. Place on a baking tray. Repeat with the remaining pastry and tins.
STEP 3
Bake for 8-10 mins or until light golden. Remove from oven. Use a clean tea towel to gently press down on the centre of pastry. Reduce oven to 160°C.
STEP 4
Meanwhile, heat a frying pan over medium heat. Add the bacon and cook, stirring, for 5 mins or until crisp. Transfer to a plate lined with paper towel.
STEP 5
Use a small serrated knife to cut down the sides of the corn to release the kernels. Place in a heatproof bowl. Pour over enough boiling water to cover. Set aside for 2 mins. Refresh under cold water. Drain well.
STEP 6
Whisk the creamed corn and eggs in a large bowl. Add the corn kernels and bacon and whisk to combine. Pour evenly among the pastry cases. Bake for 25-30 mins or until filling is just set.
STEP 7
Transfer the quiches to a platter. Serve warm or at room temperature with basil pesto and rocket.
Swap me: To make this vegetarian, replace the bacon with thinly sliced spring onion.
Dietary information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
