Bacon & Egg Bread Quiches
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
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.