Sweetcorn quiche
1 puff pastry
5 eggs (large)
2 tablespoons butter, melted...
1 teaspoon salt
1/4 cup skim milk
1/2 cup shredded cheddar cheese, low-fat
1/2 cup sour cream
1 1/2 cups corn kernels (if frozen, thawed)
1 puff pastry
5 eggs (large)
2 tablespoons butter, melted...
1 teaspoon salt
1/4 cup skim milk
1/2 cup shredded cheddar cheese, low-fat
1/2 cup sour cream
1 1/2 cups corn kernels (if frozen, thawed)
Preheat oven to 200C; roll out pie crust and place in 9″/22cm deep dish pie or tart pan, and prick bottoms and sides with a fork. Pre-bake crust for 8-10 minutes.
In a medium-size bowl, mix melted butter, salt, eggs, sour cream, and skim milk; whip until fluffy.
Stir in shredded cheese and corn.
Pour into prepared pie shell; reduce oven temperature to 350 degrees F/180C, and bake for 35-40 minutes, or until eggs are set.
In a medium-size bowl, mix melted butter, salt, eggs, sour cream, and skim milk; whip until fluffy.
Stir in shredded cheese and corn.
Pour into prepared pie shell; reduce oven temperature to 350 degrees F/180C, and bake for 35-40 minutes, or until eggs are set.
