Easy mini bacon and fig quiches
Takes 35 mins
olive oil cooking spray 6 small tortillas
12 fish fingers
2 mealies, husks removed, cooked mayonnaise, to serve
½ cucumber, seeded and sliced 250ml cooked peas handful cherry tomatoes, halved lemon wedges, to serve 1 Preheat oven to 180°C. Grease a jumbo muffin tray and carefully shape 1 tortilla into each muffin hole. Place a dariole mould or any other round heatproof mould (to keep the wraps open) inside each cup. Bake for 8-10 minutes or until golden and crisp. Cool in the pan.
2 Cook the fish fingers according to packet instructions. Cut the kernels from the cobs. 3 Spoon dollops of mayo into the cups and top with the fish fingers, kernels, cucumber, tomatoes and peas. Serve with lemon wedges.