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Bacon, Corn & Sambucca mini quiches

the name say's it all. Don't be frightened by the Sambucca, it's slightly sweet and ohh so tasty!


  • 3 sheets of shrt crust pastry

  • 1/2 cup finely chopped bacon (or speck)

  • 1 310 g can of corn kernels

  • 1 medium onion chopped finely

  • 1 clove garlic chopped finely

  • 30ml white Sambucca ( or ouzo or perno)

  • 1/2 teaspoon of curry powder

  • 4 eggs

  • 3/4 cup cream

  • tbsp oil

  • pinch of salt and pepper


  • 1.

    Heat oil in fry pan, fry onion until translucent add bacon and garlic and fry until bacon is cooked.

  • 2.

    Add corn and Sambucca fry for one minute more or until Sambucca has evaporated.

  • 3.

    While mixture is cooling, prepare your pastry.

  • 4.

    Make 12 rounds to fit a 12 capacity muffin tin.

  • 5.

    Bake pastry blind for 10mins.

  • 6.

    In a seperate bowl, whisk eggs, cream, curry powder, salt and pepper.

  • 7.

    Divide bacon mixture between the pastry shells.

  • 8.

    Pour over egg mixture and banke in a moderate oven (150c) for apx 20 mins or until egg mixture is set and slightly golden.


I freeze these sometimes - reaheat in oven for 10 -15 mins until warmed on a low heat.

I have made these with leek instead of corn, very yummy too.

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