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Mini Marmite, cheese and corn quiches


Mini Marmite cheese and corn quiches

Ingredients 7
Servings makes 12
Time 25 mins

Ingredients

  • 400
    g
    readymade short crust pastry - thawed
  • 375
    ml
    Cheddar cheese - grated
  • 60
    ml
    tinned corn - drained
  • 10
    ml
    Marmite
  • 250
    ml
    milk
  • 2
    large eggs
  • salt and pepper
 

Method

20 mins
 

Preheat the oven to 180°C and grease a muffin tin with some non-stick cooking spray.

Unroll the pastry and using a round cutter with a 7cm diameter, cut out 12 discs.

Line the muffin tin with the 12 pastry discs.

Stir the cheese, corn and Marmite together and spoon it into the lined muffin tin.

Combine the milk and eggs, whisk until smooth and season lightly.

Pour the egg mixture over the fillings of each quiche and bake until golden and puffed, 15-20 mins.

Allow it to cool in the tin for 10 mins before transferring to a cooling rack.

TIP: For different flavour profiles, simply replace the corn with the same amount of finely chopped broccoli, cauliflower, baby marrows or peas.

 

Read more on: food24  |  quiche  |  lunchbox
 

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