A great lunchbox filler, or even a grab-n-go breakfast, corn & bacon bread quiches are a delicious take on your standard puff pastry quiche.
I have to apologise, because these are not the most delicious looking photos… and while this recipe makes 18 quiches, they always get gobbled up so quickly in our house and I never get to take photos of them! I make them weekly, sometimes more than weekly.
When shopping, I often see that it’s cheaper to buy two loaves of bread than one, and this is a great use of that second loaf if you don’t want to put it into the freezer for later. Using fresh bread for this recipe is easier than old bread, because you have to roll it out… day old bread is fine too.
Corn & Bacon Bread Quiches
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Corn & Bacon Bread Quiches
Ingredients
18 slices of white bread
2 teaspoons vegetable oil
1 brown onion, finely chopped
250g streaky bacon, chopped
2 x 125g can corn kernels, drained {or fresh corn kernels if you have them}
6 eggs
300ml cream
1 cup grated mozzarella
Salt and pepper
Instructions
1. Preheat oven to 180ºC. I use a silicon muffin tray, so don’t need to oil the tin but if you’re using a muffin tin, you might like to prepare it using an oil spray or some melted butter.
2. Use a rolling pin to roll out the bread and flatten it. Use a 12cm cookie cutter {or a similar sized bowl and cut around it using a sharp knife, to cut a circle from each piece of bread. Place into your muffin tray, and cook for 5 minutes or until lightly toasted. I only have a 6-hole muffin tray, so I do these in batches. Must buy a bigger one!
3. In a large frying pan, heat the oil over medium heat. Add the onion and cook until soft, add the bacon and cook for a few minutes, until brown. Finally, add the corn and cook for 3 minutes.
4. Place the 18 bread shells onto a tray, and spoon the bacon and corn mix into them. In a jug, mix the cream and eggs with some salt and pepper. Whisk to mix. Pour the egg mix into the bread shells and top with grated cheese. Bake for 15 minutes, or until golden on top.
