Asparagus & Corn Quiches

READY IN: 30mins


  • 2
    sheets puff pastry
  • 12
    cup lean bacon, chopped (middle rashers are best, trimmed of all fat)
  • 1
    small onion, minced
  • 1 -3
    garlic clove, minced
  • 1
    tablespoon parsley, finely chopped
  • 12
    lemon, grated zest of (optional -- NOT to be included if you don't like lemony flavours!)
  • sprinkling rosemary, to taste (optional)
  • sprinkling sage, to taste (optional)
  • sprinkling thyme, to taste (optional)
  • 425
    g asparagus tips, drained
  • 125
    g corn kernels, drained
  • 3
    eggs, lightly beaten
  • 12
    cup cream (fat-reduced or low-fat is fine)
  • 12
    cup tasty cheese, grated


  • Line eight 10cm/4" quiche pans with pastry.
  • Cook the bacon, onion and garlic in a non-stick pan for 2-3 minutes; add the parsley and the lemon zest, rosemary, sage and thyme (if using); allow the mixture to cool slightly before spooning it into the pastry cases.
  • Evenly divide the drained cans of Asparagus Tips and Corn Kernels into the pastry cases; combine the eggs and cream and pour the mixture over the asparagus and sprinkle with grated tasty cheese.
  • Bake the quiches in a preheated oven at 200°C/400°F/6 gas mark for 20 minutes.
  • NOTE: You can opt for making a single quiche rather than individual quiches, in which case the quiche should be cooked for 30 minutes or until the quiche has set.