Corn and Broccoli Quiche

Ingredients 

• 8 phyllo sheets 
• Melted butter as required
• 1 tablespoon butter
• 2 tablespoons pine nuts 
• 1 cup boiled corn kernels 
• ½ medium broccoli, blanched and cut into small florets 
• 1 teaspoon dried mixed herbs
• Crushed black peppercorns to taste 
• Salt to taste
• 1 tablespoon grated processed cheese + for topping
• 2 eggs
• ½ cup fresh cream
• Tomato ketchup for serving

Method

1. Preheat oven to 180˚ C.
2. Place one phyllo sheet on the worktop and brush some melted butter on top. Place another phyllo sheet on top and again brush some melted butter on top. 
3. Cut the sheet into 4 equal rectangles. 
4. Line a silicon cupcake mould tray with one layered phyllo sheet rectangle. Brush some melted butter in each cup and layer with another phyllo sheet rectangle. 
5. Heat butter in a non-stick pan. Add pine nuts and roast for 1-2 minutes. 
6. Add corn kernels, broccoli florets, dried mixed herbs, crushed peppercorns and salt, mix and cook for 1 minute. Add 1 tablespoon processed cheese and mix well. Transfer in a bowl.
7. Break eggs in a bowl. Add cream, salt and crushed peppercorns and beat well. Add to the corn-broccoli mixture and mix well. 
8. Put the corn-broccoli mixture into the lined cupcake mould tray filling ¾ of it and top with some processed cheese.
9. Put the tray into the preheated oven and bake for 5-10 minutes. Remove from oven.
10. Serve warm with tomato ketchup.