Asparagus & Corn Quiches - cooking recipe

Ingredients

2 sheets puff pastry
1/2 cup lean bacon, chopped (middle rashers are best, trimmed of all fat)
1 small onion, minced
1 -3 garlic clove, minced
1 tablespoon parsley, finely chopped
1/2 lemon, grated zest of (optional -- NOT to be included if you don't like lemony flavours!)
sprinkling rosemary, to taste (optional)
sprinkling sage, to taste (optional)
sprinkling thyme, to taste (optional)
425 g asparagus tips, drained
125 g corn kernels, drained
3 eggs, lightly beaten
1/2 cup cream (fat-reduced or low-fat is fine)
1/2 cup tasty cheese, grated

Preparation

Line eight 10cm/4\" quiche pans with pastry.
Cook the bacon, onion and garlic in a non-stick pan for 2-3 minutes; add the parsley and the lemon zest, rosemary, sage and thyme (if using); allow the mixture to cool slightly before spooning it into the pastry cases.
Evenly divide the drained cans of Asparagus Tips and Corn Kernels into the pastry cases; combine the eggs and cream and pour the mixture over the asparagus and sprinkle with grated tasty cheese.
Bake the quiches in a preheated oven at 200\u00b0C/400\u00b0F/6 gas mark for 20 minutes.
NOTE: You can opt for making a single quiche rather than individual quiches, in which case the quiche should be cooked for 30 minutes or until the quiche has set.