Ham & Corn Mini Quiches


  • 3 sheets frozen puff pastry sheets, thawed
  • 125g can corn kernels, drained
  • ½ cup (35g) coarsely grated cheddar cheese
  • 75g shaved ham slices, finely chopped
  • 2 green onions, trimmed, thinly sliced
  • 7 large eggs, lightly whisked (8 if using smaller eggs)

Cooking Instructions:

  1. Preheat oven to 200 degrees Celsius.
  2. Grease a 12 x ⅓-cup capacity muffin pan.
  3. Cut four 10cm circles from each sheet of pastry (total of 12 circles).
  4. Line each of the muffin holes with one pastry circle.
  5. Equally divide the ham, corn and spring onion between the muffin holes.
  6. Pour over the egg mixture.
  7. Top with the cheese.
  8. Bake for 20 minutes, or until puffed and golden.
  9. Leave in the pan for 5 minutes and then transfer to a wire rack to cool.