Bacon and Sweetcorn Quiche     HT     CD  MC    60mins

Serve 4     Hot   Cold   Bacon   Main course

Ingredients:

200g/7oz  Shortcrust Pastry

100g/4oz Streaky Bacon, cut into thin strips

2 Eggs

150ml/5 fl.oz. Milk

Salt and Pepper

1/4 teasp Grated Nutmeg

1 x 400g/14oz tin of Creamed Sweetcorn

100g/4oz Mature Cheddar

Instructions

1. Preheat the oven to 230C, 450F, Gas mark 8. Roll out the pastry to 6mm/ 1/4 inch thickness and line a 23cm/9 inch flan tin.

2. In a bowl, beat the eggs, milk, salt, pepper and nutmeg together until well mixed then stir in the the contents of the tin of sweet corn together with 3/4 of the cheese and half the bacon.

3. Pour the mixture into the pastry case, sprinkle with the remaining bacon and top with the remaining cheese.

4. Bake in the oven for 15 minutes then reduce the heat to 180C, 350F, Gas mark 4 and bake for a further 25 minutes.

5. Serve immediately or allow to cool then refrigerate and serve cold with salad.


 

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