Step 1

Preheat oven to 180C/160C fan forced. Grease a 6-hole 80ml (1/3 cup) muffin pan. Line muffin hole bases with baking paper.

Step 2

Cook the pasta in a large saucepan of salted boiling water following packet directions or until just tender. Drain and transfer to a bowl.

Step 3

Meanwhile, heat the oil in a non-stick frying pan over medium-high heat. Add the bacon and cook, stirring occasionally, for 5 minutes or until starting to crisp. Add the garlic and cook, stirring, for 30 seconds or until aromatic.

Step 4

Add the bacon mixture to the pasta. Use tongs to toss until combined. Divide among the prepared holes.

Step 5

Place the egg, cream and parmesan in a jug and whisk to combine. Carefully spoon the egg mixture into the muffin holes. Bake for 17 minutes or until set. Set aside for 3 minutes to cool slightly. Use a flat-bladed knife to loosen around the edges. Remove the quiches from the pan.

Step 6

Serve hot or cold, sprinkled with parsley, if using.