Asparagus & Corn Quiches

"Quiche is always so versatile - an easy-to-prepare dinner, lunch or snack; and individual quiches are great for take-to-work lunches or for picnics or potlucks. Made with the canned vegetables, this can be made very quickly but it can, of course, also be made with fresh or frozen vegetables. If you are using frozen vegetables, steam them briefly and make sure that all excess liquid has been drained off - or saved for making soup, such as my Recipe #135453. I've adapted this recipe from one I found on the Simply Great Meals website. Conversions: 425g = approximately 131/2 ounces; 125g = 4 ounces."
 
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Ready In:
30mins
Ingredients:
14
Yields:
8 Asparagus & Corn Quiches
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ingredients

  • 2 sheet puff pastry
  • 118.29 ml lean bacon, chopped (middle rashers are best, trimmed of all fat)
  • 1 small onion, minced
  • 1-3 garlic clove, minced
  • 14.79 ml parsley, finely chopped
  • 1 lemon, grated zest of (optional -- NOT to be included if you don't like lemony flavours!)
  • sprinkling rosemary, to taste (optional)
  • sprinkling sage, to taste (optional)
  • sprinkling thyme, to taste (optional)
  • 425 g asparagus tips, drained
  • 125 g corn kernels, drained
  • 3 eggs, lightly beaten
  • 118.29 ml cream (fat-reduced or low-fat is fine)
  • 118.29 ml tasty cheese, grated
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directions

  • Line eight 10cm/4" quiche pans with pastry.
  • Cook the bacon, onion and garlic in a non-stick pan for 2-3 minutes; add the parsley and the lemon zest, rosemary, sage and thyme (if using); allow the mixture to cool slightly before spooning it into the pastry cases.
  • Evenly divide the drained cans of Asparagus Tips and Corn Kernels into the pastry cases; combine the eggs and cream and pour the mixture over the asparagus and sprinkle with grated tasty cheese.
  • Bake the quiches in a preheated oven at 200°C/400°F/6 gas mark for 20 minutes.
  • NOTE: You can opt for making a single quiche rather than individual quiches, in which case the quiche should be cooked for 30 minutes or until the quiche has set.

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RECIPE SUBMITTED BY

July 2008 update: VERY happy to be back on Zaar after about a two year absence due to having had no internet connection at home, and having been too unwell for a time so that getting re-connected wasn't even a priority! <br> <br>And really looking forward to getting back into the Zaar world and connecting again with the many wonderful people I knew before, and new people, of course!
 
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