• Prep 10 minutes
• Cook 30 minutes
• Makes 12

Ingredients​

• 3 sheets frozen puff pastry, defrosted
• 1 tsp olive oil
• 150g bacon, chopped
• 1 cob corn, kernels removed
• 1/2 red capsicum, finely diced
• 1 zucchini, grated
• 5 eggs
• 1/2 cup cream
• 1/2 cup self-raising flour
• 1 tsp baking powder
• 1/2 cup grated tasty cheese
• 60g feta cheese
• A pinch of salt and pepper, to taste

Method​

• Step 1
  Preheat oven to 190°C or 170°C fan-forced. Lightly grease a 12-cup muffin pan.
• Step 2
  Cut four circles from each sheet of pastry and use each to line the holes of the muffin pan.
• Step 3
  Heat oil in a frypan over medium heat. Cook bacon for 3 - 4 minutes until golden and crispy. Add corn and capsicum and cook for a further minute. Stir through zucchini and set aside.
• Step 4
  In a large bowl, which together eggs and cream. Add flour and baking powder and continue whisking until thoroughly combined. Stir through cheese and the bacon mixture. Season well.
• Step 5
  Fill pastry cases with the egg mixture. Crumble feta cheese over the top. Bake for 30 minutes until puffed and golden

Recipe Notes​