This is another lunch box/after school snack I made this week. I think the home made pastry really improves the flavour of these, and it is so quick to do in your thermomix.
But if you really don’t want to make it yourself, then just buy the frozen short crust pastry.
Ingredients
Pastry
- 200g plain flour
- 100g chilled butter
- ¼ teaspoon salt
- 50 – 60g chilled water
Filling
- 300g cheese
- ½ brown onion
- 200g bacon
- 10g oil
- 3 eggs
- 150g cream (or evaporated milk for a healthier version)
- 125g super sweet corn
- salt & pepper
Method
Pre heat oven to 200°C
To make the pastry:
Place flour, butter and salt in thermomix bowl and mix for 10 seconds on speed 6, until mixture resembles breadcrumbs
Set dial to closed lid positon
Add 50g water and knead for 20 seconds on interval speed to form a dough. Add more water if needed.
Turn mixture onto a floured silicone mat and knead lightly.
Roll into a ball and cover in plastic wrap and place in fridge for about 15 minutes. (I started making the quiche filling while the pastry was in the fridge)
Once chilled you can roll it out to about 2mm thickness and cut with a cookie cutter or glass so each piece is just a bit bigger than a patty pan tin hole.
Once all holes are filled, place in oven for about 15 minutes. Remove from oven and press into holes to remove any air bubbles (I use a small ladle). Set aside.
To make filling:
Place cheese in thermomix bowl and grate for 8 seconds on speed 4
Rinse bowl, then add onion and bacon and chop for 5 seconds on speed 5
Add oil and cook for 5 minutes at 100°C on reverse + soft speed. Set aside
Rinse bowl and allow to cool (this is when I removed pastry from the fridge and rolled it out, which gave time for bowl to cool)
Place eggs, cream and salt and pepper in bowl and mix for 15 seconds on speed 2
Fill partly cooked pastry cases with bacon mixture, add some corn and top with cheese. Carefully pour egg mixture on top and place in oven for about 30 minutes or until golden.
Serves: 24
Approximate calories per serve: 150
