Vegetable and Bacon Quiches

Vegetable and Bacon Quiches

2 sheets frozen ready rolled shortcrust pastry, partially thawed,
125g tin corn drained ,
1 medium Zucchini grated and drained (squished in paper towel to remove extra moisture)
3 small small spring onions,
3 rindless shortcut Bacon rashers finely chopped or 100g sliced leg ham finely chopped,
1 cup reduced fat grated cheese
2 Eggs
¾ cup cream.

1. Prepare oven to 200*C /1808C fan-forced. Grease a muffin tray, cut pastry sheets in circles using a upside down glass, and sit each circle into a muffin hole, you should get 12 to a sheet of Pastry.

2. Prick pastry bases with a fork, Bake for 10 minutes or until lightly golden, remove from oven,

3. Meanwhile combine corn, zucchini, Spring onion, bacon and cheese in a bowl, whisk egg and cream in a jug, season with salt and pepper, then mix all together in the one bowl.

4. Divide corn mixture between pastry cases, allowing for enough for 24 Quiches, Bake for 20 to 25 minutes or until golden and puffed, stand in pans for 5 minutes as it makes it much easier to get them out of the muffin tray,  serve hot or cold.