1. Spray a 12-hole muffin pan (-cup capacity) with cooking oil.
2. Using a 10.5cm round cutter, cut 12 rounds from pastry sheets. Line prepared pan holes with pastry rounds.
3. Remove seeds and membrane from capsicum. Finely chop.
4. Place capsicum, eggs, corn, cheese and chives in a large jug. Whisk to combine. Divide egg mixture among pastry cases.
5. Cook in a moderate oven (180°C) for 20 minutes, or until pastry is golden brown and egg mixture is set. Stand in pan for 5 minutes before transferring to a wire rack.
6. Serve quiches warm or cold.

Cook's tip: These quiches can be made up to 2 days in advance. Store them in an airtight container in the refrigerator.