Bacon & Corn Quiche
Ingredients
Pastry...
200g (2 C) cake flour
salt
125 ml (½ C) butter, slightly softened
125 ml (½ C) cheddar cheese, grated
Filling
125 ml (½ C) cheddar cheese, grated
1 x 400 g can Rhodes Whole Kernel Corn, drained
1 x 250 g packet streaky rindless bacon, chopped
65 ml ( ¼ C) flat leaf parsley, chopped
salt, freshly ground pepper and nutmeg
125 ml (½ C) cream
250 ml (1 C) milk
3 eggs
Method
Place the flour, salt and butter into a bowl.
Rub with your fingers until the mixture resembles fine bread crumbs.
Add the cheddar cheese and work the mixture into a coarse dough, which holds when pressed together.
Tip the crumble into a quiche dish that has been sprayed with non-stick spray.
Press the dough into the dish evenly over the bottom and up the sides.
Chill in the fridge until needed.
Fry the bacon in a hot frying pan until crispy and drain on paper towel.
Sprinkle the cheddar cheese over the bottom of the pastry.
Add the bacon on top of the cheese.
Add the flat leaf parsley.
Add the Rhodes Whole Kernel Corn.
Whisk together the cream, milk and eggs and season well.
Pour this custard over the corn and bacon filling.
Bake the quiche in a preheated oven at 180˚C for 35 minutes or until the quiche is set, golden and puffy.
Serve hot or cold.
Ingredients
Pastry...
200g (2 C) cake flour
salt
125 ml (½ C) butter, slightly softened
125 ml (½ C) cheddar cheese, grated
Filling
125 ml (½ C) cheddar cheese, grated
1 x 400 g can Rhodes Whole Kernel Corn, drained
1 x 250 g packet streaky rindless bacon, chopped
65 ml ( ¼ C) flat leaf parsley, chopped
salt, freshly ground pepper and nutmeg
125 ml (½ C) cream
250 ml (1 C) milk
3 eggs
Method
Place the flour, salt and butter into a bowl.
Rub with your fingers until the mixture resembles fine bread crumbs.
Add the cheddar cheese and work the mixture into a coarse dough, which holds when pressed together.
Tip the crumble into a quiche dish that has been sprayed with non-stick spray.
Press the dough into the dish evenly over the bottom and up the sides.
Chill in the fridge until needed.
Fry the bacon in a hot frying pan until crispy and drain on paper towel.
Sprinkle the cheddar cheese over the bottom of the pastry.
Add the bacon on top of the cheese.
Add the flat leaf parsley.
Add the Rhodes Whole Kernel Corn.
Whisk together the cream, milk and eggs and season well.
Pour this custard over the corn and bacon filling.
Bake the quiche in a preheated oven at 180˚C for 35 minutes or until the quiche is set, golden and puffy.
Serve hot or cold.
