Cheese Corn And Spinach Quiches Recipes

CHEESE CORN AND SPINACH QUICHES

Steps:

• Preheat oven to 190C (170C fan forced).
• Spray 4 x 250ml (1 cup) muffin pan holes with cooking spray and line bases with a round of baking paper or use 4 non-stick baking cases.
• {isj 1 bread slice into each muffin pan hole and bake for 5 minutes or until light golden brown and set aside for 10 minutes to cool.
• Divide the spinach leaves and corn between bread cases.
• Whisk the eggs and milk in a medium bowl and season with pepper.
• Pour the egg mixture into the bread cases and sprinkle the cheese over.
• Bake quiches for 25 to 30 minutes or until set and golden brown.
• Set aside pan for 5 minutes to cool and then transfer to a wire rack to cool completely.
• Accompany one of the quickes with the fresh fruit (pack in a small container) and water.
• NOTE - you can make the quiches the day before and keep in an airtight container until ready to pack one into the lunch box and the remaining 3 quiches will keep in an airtight container in the fridge for up to 3 days or, wrap in plastic and put in a resealable plastic bag and freeze for up to 3 months (defrost in fridge overnight and pack into lunchbox in the morning).

CORN-CHEESE QUICHE

Steps:

• Fit pie crust into 9-inch quiche or pie pan.
• Cut kernels off corncobs; reserve.
• Beat eggs in a large mixing bowl.
• Stir in milk, cream, cheese, onion, salt, and pepper; mix well.
• Add corn.
• Pour into pie shell.
• Bake in preheated 375°F oven for 20 minutes.
• Meanwhile fry bacon until almost done; drain on paper towels.
• Arrange bacon on top of pie.
• Bake 10 minutes longer or until knife inserted in custard comes out clean.
• Garnish quiche with parsley; serve hot.