Ba­con & Egg Bread Quiches

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SERVES 6 (Makes 12) PREP 20 min­utes COOK 20 min­utes COST $2.55 a serve

12 slices white bread Cook­ing oil spray

2 tea­spoons veg­etable or olive oil 1 onion, finely chopped

150g diced ba­con, chopped 125g can corn ker­nels, drained 4 eggs, at room tem­per­a­ture

1 cup cream

2/3 cup grated pizza cheese 1 ta­ble­spoon finely chopped

flat-leaf pars­ley


Pre­heat oven to 180ºC/160ºC fan-forced. Grease a 12-hole (1/3-cup) muf­fin tray. Us­ing a rolling pin, roll bread to flat­ten. Trim crusts. Us­ing a 12cm round cookie cut­ter, cut a disc from each slice of bread. Press a bread disc into each pre­pared hole; pinch edges to­gether slightly to cre­ate a four-leaf clover shape (see right). Spray bread with oil. Bake for 5 min­utes or un­til lightly toasted.


Mean­while, heat oil in a large fry­ing pan over mod­er­ate heat. Add onion; cook and stir for 2 min­utes or un­til soft. Add ba­con; cook and stir for 3 min­utes or un­til browned. Add corn; cook and stir for a fur­ther 3 min­utes or un­til the corn is golden brown.


Spoon ba­con mix­ture into bread shells. Whisk eggs and cream in a jug. Pour over ba­con mix­ture. Top with cheese. Bake for 15 min­utes or un­til just set at cen­tres. Stand in tray for 5 min­utes, then trans­fer to a wire rack. Serve sprin­kled with pars­ley.

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