Packed full of vegies, these mini quiche muffins are an easy lunch idea, and they transport well making them great for school lunch boxes or lazy Sunday picnics.
Ingredients
- 3 sheets frozen puff pastry, defrosted
- 1 tsp olive oil
- 150g bacon, chopped
- 1 cob corn, kernels removed
- 1/2 red capsicum, finely diced
- 1 zucchini, grated
- 5 eggs
- 1/2 cup cream
- 1/2 cup self-raising flour
- 1 tsp baking powder
- 1/2 cup grated tasty cheese
- 60g feta cheese
- A pinch of salt and pepper, to taste
Method
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Step 1Preheat oven to 190C. Lightly grease a 12-cup muffin pan.
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Step 2Cut four circles from each sheet of pastry and use each to line the holes of the muffin pan.
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Step 3Heat oil in a frypan over medium heat. Cook bacon for 3 - 4 minutes until golden and crispy. Add corn and capsicum and cook for a further minute. Stir through zucchini and set aside.
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Step 4In a large bowl, which together eggs and cream. Add flour and baking powder and continue whisking until thoroughly combined. Stir through cheese and the bacon mixture. Season well.
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Step 5Fill pastry cases with the egg mixture. Crumble feta cheese over the top. Bake for 30 minutes until puffed and golden.
Recipe Notes
Add whatever vegies you prefer including cooked onion, broccoli or spinach.
This recipe was created and photographed by Greer Worsley for Australia's Best Recipes.
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