Wednesday, May 4, 2011

Mini sweetcorn quiches

This recipe is something I will make whenever I'm not feeling overly motivated, it's quick and easy and tastes great! I change the mixture up every now and then, add something here, omit something there - that's part of finding out what flavours work well together. Sometimes it works well other times you just learn from the experience. 

Mini sweetcorn quiche (makes 24)

3 sheets frozen ready-rolled short crust pastry
1 tin corn kernels
6 eggs
3 spring (green) onions thinly sliced
salt and pepper
1/2 block Philadelphia cheese cut into 24 squares
6 cherry tomatoes sliced (to top each individual quiche) 
Preheat oven to 180C.

Grease 2x 12 hole patty tins.
Cut 24x rounds of pastry and press into the pre-greased patty tins. 
(If you don't have patty tins you can use muffin tins, they're a little bit deeper and pressing the pastry into the mould is a bit more difficult but it is possible). 
Mix together the sweetcorn, eggs and spring onion and season.
Place a cube of Philadelphia cheese into each of the pastry cases the pour over sweetcorn mixture.
Top with a slice of cherry tomato.
Bake for 15 minutes or until pastry is cooked and topping is golden.
These can be served hot or cold.

You can use creamed corn as well which will give you a more subtle corn flavour.

You could omit the sweetcorn altogether and grate some zucchini into the egg mixture (seasoning is imperative).

And if you want to be super healthy, leave out the pastry and just make fritters (leave out the Philly cheese and tomatoes when you're cooking). 

Just spoon tablespoonfuls of the mixture into a preheated fry pan and cook each side for a few minutes until golden brown.
Once they're cooked you can spread Philly cheese on top with some sliced tomatoes. 

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