very quick and easy to make
Ingredients (serves 4)
- 400g block frozen savoury shortcrust pastry, thawed
- 1 medium onion, peeled and diced
- 100g middle bacon, chopped
- 1/2 cup grated tasty cheese
- 410g can creamed corn
- 5 eggs
- 300ml cream or whole milk
Method
- Roll the pastry and line the base and sides of a 27cm deep loose bottom quiche dish. Refrigerate for 15 minutes
- Preheat oven to 200°C. Blind bake pastry for 10 minutes. Remove baking blind beans and return pastry to oven for a further 2-3 minutes. Remove from the oven and set aside. Reduce oven temperature to 180°C
- Heat a dash of oil in a frying pan. Cook onion and bacon until onion is soft and bacon cooked. Scatter over the base of the prepared quiche base. Sprinkle over grated cheese
- In a bowl beat together creamed corn, eggs and cream until well mixed. Season with freshly ground black pepper and a little salt if wished. Pour into pastry case. Bake for 40-45 minutes, until filling is set and golden. Allow to stand for 5 minutes before removing from the tin to serve.
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