Roll pastry and line the base and sides of the quiche tins. Refrigerate for 15 minutes.
Preheat oven to 200°C (fan assisted). Blind bake pastry for 10 minutes. Remove baking blind beans and return pastry to oven for a further 3-5 minutes. Remove from the oven and set aside. Reduce oven temperature to 160°C (fan assisted).
Cook onions and bacon in a frying pan until onion is soft and bacon cooked. Scatter over prepared pastry bases. Sprinkle over grated cheese.
Beat together Wattie’s Cream Style Corn, eggs and milk until well mixed. Season with salt and pepper. Pour mixture into pastry cases. Bake for 40-45 minutes or until filling is set and top golden. Allow to stand for 5 minutes before serving.
Replace grated tasted cheese with crumbled feta.