Asparagus & Corn Quiches
- Ready In:
- 30mins
- Ingredients:
- 14
- Yields:
-
8 Asparagus & Corn Quiches
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
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!
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<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!