Mini creamed corn quiches
Ingredients:
* shortcrust pastry (see recipe)
* tin of creamed corn
* broccoli
* tomatoes
* eggs
* tin of creamed corn
* broccoli
* tomatoes
* eggs
* milk
* Salt and pepper to season
Method:
1. Make the pastry and leave in the fridge whilst you make the egg mixture.
2. In a pan, boil the broccoli, meanwhile, chop the tomatoes and drain some liquid from the tin of corn
3. Beat the eggs and season, add a little milk and the tomato and broccoli
4. Roll out the pastry and use a cutter to cut circles out of the pastry about 12cm wide.
5. Put a small piece of baking paper in the bottom of the bun tins so the pastry doesn't stick and put the pastry in. Bake blind for about 5 minutes.
2. In a pan, boil the broccoli, meanwhile, chop the tomatoes and drain some liquid from the tin of corn
3. Beat the eggs and season, add a little milk and the tomato and broccoli
4. Roll out the pastry and use a cutter to cut circles out of the pastry about 12cm wide.
5. Put a small piece of baking paper in the bottom of the bun tins so the pastry doesn't stick and put the pastry in. Bake blind for about 5 minutes.
6. Pour in the egg mixture and leave a gap so that the egg can rise and not spoil over the pastry.
7. Cook in the oven until the egg is completely cooked.
7. Cook in the oven until the egg is completely cooked.
Extra Tips:
* because the creamed corn is runny you need to drain it slightly so that the egg will still set well.
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