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Easy corn and capsicum quiches

Easy corn and capsicum quiches

Serves: 12 (makes 12)
Time to make: 35 mins
Total cost: $7.80 / $0.65 per serve

(at time of publication)


  • Instead of bread cases try using Wholemeal pastry or Gluten-free pastry (see Tips).
  • Try these other fillings: Spinach, cottage cheese, feta and egg; Low-fat cheese sauce with asparagus; Baked beans, finely chopped celery, spring onion and grated edam cheese.
  • Make it gluten free: Use gluten-free bread and check sweet corn is gluten free.

HFG tip

Gluten-free pastry

A delicious light scone-style pastry that also works well as a pizza base. Mix 2 cups warm mashed potato with 1 tablespoon olive oil, 1 egg, 1 teaspoon gluten-free baking powder and enough gluten-free flour (approx 1 1/2 cups) to make a firmish dough. Cover and refrigerate for at least 30 minutes before rolling out. For easy rolling and transfer, roll between layers of plastic wrap.

Wholemeal pastry

Sieve 1 1/2 cups plain flour, 1 1/2 cups wholemeal flour and 1/4 teaspoon salt into a mixer. Add 100g reduced fat spread and process to a fine crumb. Alternatively, rub spread into flours and salt until mixture resembles fine breadcrumbs. Add lukewarm water until it can be moulded into a ball. Wrap in plastic wrap and leave to cool for 30 minutes in the fridge. Leave at room temperature for 10 minutes or warm a little in microwave before rolling out.

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Photographer: Melanie Jenkins

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