Quiches are great for dinner, lunch or even a snack.
Prep time:20 mins
Cook time:22 mins
Cut each pastry sheet into 4 squares and press each square into 8 x 10cm greased rounds loose-based tartlet pans.
Cook bacon and onion in a non stick frypan for 2-3 minutes. Allow to cool slightly before spooning evenly into the pastry cases.
Evenly divide Edgell Asparagus and Edgell Corn into pastry cases. Combine eggs and cream and pour evenly into the pastry cases. Sprinkle with cheese.
Bake in a preheated oven at 200°C for 20 minutes until filling is set.
For a large quiche, use a 33cm x 9cm rectangular fluted tart pan. Increase cooking time to 30-35 minutes or until set and golden.