Sweetcorn, bacon and eggs sit in a lightly baked mixture of eggs and cheese, inside crumbly shortcrust pastry. If you like, make your own shortcrust pastry using 200g plain flour, 50g lard, 50g butter and 1 egg, but this recipe uses ready-made.
Ingredients
- 375g pack shortcrust pastry
- 400g sweetcorn
- 2 eggs
- 4 slices bacon, cooked and chopped
- 50ml milk
- Black pepper
- Handful grated cheese of your choice
Method
- Roll the pastry out on a floured surface to about 5mm thick and use to line a 18cm quiche dish. Press into the edges of the dish with your fingers, leaving some excess around the edges. Put a sheet of parchment paper into the dish, then add baking beans and bake in a 180C oven for 10 minutes. Remove the beans and paper and bake for another five minutes. Set to one side to cool.
- Spread the bacon and sweetcorn over the base of the quiche case, then whisk the eggs and cheese with salt and pepper until smooth. Pour over the bacon and sweetcorn, then top with grated cheese.
- Bake for 30 minutes in the 180C oven until set in the middle, then either serve hot or cold depending on your preferences.
Spring onions would be a lovely addition to this dish, which serves 6.