In a large bowl, whisk the eggs with the cream cheese until smooth. Set aside.
Lightly brush all the holes in a 12 hole muffin tray with the olive oil. Pour the egg mixture into each hole and top with the capsicum, corn and Quorn pieces.
Place in the oven to bake for 25 minutes, until golden. Remove from the oven and leave to cool for 5 minutes before removing the quiches from the tins using a cutlery knife and serving.
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