Corn mini quiches

Ingredients
3 sheets frozen ready-rolled shortcrust pastry
4 eggs
1/4 cup pure cream
3 green onions, thinly sliced
2 x 125g cans creamed corn
1/3 cup grated tasty cheese

Method
Preheat oven to 200°C/180°C fan-forced. Grease two 12-hole, round-based patty pans. Using a 7cm-round cutter, cut 24 rounds from pastry. Press into prepared pans.
Whisk eggs, cream, onion and corn in a jug. Pour mixture into pastry cases. Sprinkle with cheese. Bake for 13 to 15 minutes or until golden and set. Serve.
Notes
Frozen pastry should be partially thawed before using.