Mini Cheese and Corn Quiches

Makes 24

There’s so much to love about these rustic, little vegetarian quiches – they’re quick, they’re easy, they’re yummy and they only have four ingredients! Plus they’re super versatile because they’re great for picnics, bring a plate and go great in a lunch box too.

Ingredients

4 eggs

2 tablespoons water

3 sheets frozen short crust pastry

90g grated cheddar cheese

100g frozen corn kernels, drained

How to – Traditional

1. 1. Preheat oven to 200 C/180C fan-forced.
   2. Whisk eggs and water together in large jug; season.
   3. Lightly grease two 12-hole (1 tablespoon/20ml) shallow round-based patty pans.
   4. Using a 7cm (3 inch) cutter, cut 24 rounds from the pastry sheets. Press pastry rounds into pans.
   5. Divide cheese and corn between pastry cases and top with egg mixture.
   6. Bake for about 20-25 minutes or until quiches are set and browned lightly.

How to – Thermomix

1. Preheat oven to 200 C/180C fan-forced
2. Lightly grease two 12-hole (1 tablespoon/20ml) shallow round-based patty pans.
3. Using a 7cm cutter, cut 24 rounds from the pastry sheets. Gently press pastry rounds into pans.
4. Cut cheese into cubes and grate for 8 seconds on speed 8. Divide the cheese between the pastry rounds.
5. Without washing the bowl, add eggs, water and corn to TM bowl and season well. Mix for 20 seconds  on reverse speed 2.
6. Use a tablespoon to divide the egg mixture between the pastry cases.
7. Bake for about 20-25 minutes or until quiches are set and browned lightly.

 Other info

Prep and Cooking time: 40 minutes

Tip!  This is a great way to use up any left over egg yolks.