Roasted Corn Red Pepper Quiches

Roasted Corn Red Pepper Quiches


Thawed Phyllo Pastry 1 roll from the package
Eggs 8
Milk 1 Cup
Corn 3
Roasted Red Pepper Strips 1/2 Cup
Chives 12
Goats Cheese 1/2 Cup
All Purpose Seasoning 2 teaspoons

You can make this as one large Quiche or the individual ones like I did (just make sure it has a removable bottom.)

To roast the Corn, remove the husks and silk rub with a little Oil and place under the broiler until browned, or you can cut it from the cob and cook in a pan over a high heat until browned.


  1. Pre-Heat the oven to 400 degrees.
  2. Beat the Eggs and milk and Seasoning together.
  3. Crumble the Goats Cheese, drain the Roasted Red Peppers, dice the Chives add to a plate with the Roasted Corn.
  4. Take one of the rolls off Phyllo pastry out of the fridge and you will use roughly half the package.
  5. Lift approximately half the layers of the Pastry off the top and re-roll the remaining Pastry or it will dry out.
  6. Cut the Pastry in half so you have 2 piles of pastry squares (more like rectangles).
  7. Spray the tins with cooking spray and add a couple of pieces of Pastry and spray again with cooking spray, repeat until you have about 4 or 5 layers, slightly turn each one so they cover the tin.
  8. Try and turn some of the edges in as they will burn first, don’t worry if you can’t or they start breaking
  9. Place the lined tins on a baking tray.
  10. Place some of each ingredient into each tin.
  11. Ladle the Eggs into the Pastry tins until it reaches the edge.
  12. Bake for about 25 minutes or until the edges are golden brown.
  13. Place a few more Roasted Red Pepper strips, Corn & Chives before serving.




20 min


25 min



Skill Level