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Bacon and Sweetcorn Quiche     HT     CD  MC    60mins

Serve 4     Hot   Cold   Bacon   Main course



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




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.


More Pork/Bacon Recipes  |  General Pork Prep & Cooking Times   |  Pork Cuts


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Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Boil  - To bring a liquid to boiling temperature and to maintain it throughout the cooking time

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Freezing/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon

Related Recipes and Information

More Pork/Bacon Recipes 

General Pork Prep & Cooking Times

Pork Cuts

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