Here’s one to try for your next weekend picnic. These tasty little quiches are easy to make and big on flavour - they’re guaranteed to wow your crowd.
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Bacon & corn mini quiches with basil pesto
Makes 6 Prep 10 mins Cooking 40 mins
12 sheets filo pastry
4 bacon rashers, finely chopped
2 corn cobs, husks and silk removed
400g can creamed corn
4 Coles Australian Free Range Eggs
Basil pesto, to serve
Baby rocket leaves, to serve
1 Preheat oven to 180°C. Lightly grease six 10cm (base measurement) fluted tart tins with removable bases.
2 Place 1 filo sheet on a clean work surface. Fold in half lengthways. Spray with olive oil spray. Fold into thirds crossways to form a square. Repeat with another filo sheet. Spray with olive oil spray. Place 1 square over the other, turning slightly. Line 1 prepared tin with the pastry, gently scrunching the excess pastry. Place on a baking tray. Repeat with the remaining pastry and tins.
3 Bake for 8-10 mins or until light golden. Remove from oven. Use a clean tea towel to gently press down on the centre of pastry. Reduce oven to 160°C.
4 Meanwhile, heat a frying pan over medium heat. Add the bacon and cook, stirring, for 5 mins or until crisp. Transfer to a plate lined with paper towel.
5 Use a small serrated knife to cut down the sides of the corn to release the kernels. Place in a heatproof bowl. Pour over enough boiling water to cover. Set aside for 2 mins. Refresh under cold water. Drain well.
6 Whisk the creamed corn and eggs in a large bowl. Add the corn kernels and bacon and whisk to combine. Pour evenly among the pastry cases. Bake for 25-30 mins or until filling is just set.
7 Transfer the quiches to a platter. Serve warm or at room temperature with basil pesto and rocket.
SWAP ME... To make this vegetarian, replace the bacon with thinly sliced spring onion.