|400 g||readymade shortcrust pastry — thawed|
|375 ml||cheddar cheese — grated|
|60 ml||tinned corn — drained|
|2||eggs — large|
|salt and freshly ground black pepper|
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.