Ingredients
3 sheets frozen shortcrust pastry, thawed
1 tsp olive oil
2 bacon rashers, thinly sliced
4 green spring onions, thinly sliced
½ tsp ground turmeric
¾ cup cream
2 eggs, lightly beaten
Salt and pepper, to taste
125g brie, chopped
Sour cream, to serve
Extra sliced green spring onions, to garnish

1. Grease 2 x 12-hole shallow patty pans. Using a 7cm fluted cutter, cut 24 rounds from pastry. Push rounds into holes of prepared pans. Refrigerate pastry-lined pans while preparing filling.

2. Heat oil in a medium frying pan. Add bacon. Cook, stirring, until browned all over and crispy. Add onions and stir over heat until soft. Remove from heat. Spoon mixture evenly into pastry cases.

3. Combine turmeric and cream in same pan. Bring to boil. Remove from heat and whisk in eggs until combined. Season with salt and pepper. Pour mixture into a large heatproof jug. Pour evenly over bacon mixture in pastry cases. Top with pieces of chopped brie.

4. Cook in a hot oven (200°C) for about 20 minutes or until tops are golden brown and filling is set.

5. Serve quiches topped with sour cream. Garnish with spring onions.