175 g (6 oz) shortcrust pastry
150 g (5 oz) cheese, grated
1 tbls (15 g) 1/2 oz butter
1 small onion, chopped
3 oz (75 g) streaky bacon rashers, rinded and chopped
200 g (7 oz) canned sweetcorn, drained
2 eggs, beaten
2/3 cup (150 ml) 1/4 pt milk
3 tablespoons cream
salt
pepper
150 g (5 oz) cheese, grated
1 tbls (15 g) 1/2 oz butter
1 small onion, chopped
3 oz (75 g) streaky bacon rashers, rinded and chopped
200 g (7 oz) canned sweetcorn, drained
2 eggs, beaten
2/3 cup (150 ml) 1/4 pt milk
3 tablespoons cream
salt
pepper
method
1. Mix the dough with 50 g (2 oz) of the cheese until well combined.
2. Roll out the dough and use to line an 18 cm (7 inch) flan ring.
3. Melt the butter in a frying pan and fry the onion and bacon until the onion is softened.
4. Remove from the heat and stir in the sweet corn.
5. Add the egg, milk, cream, salt and pepper and mix well. Stir in the remaining cheese.
6. Pour the sweetcorn mixture into the pastry case.
7. Bake in a preheated moderately hot oven 200°C (400°F) Gas mark 6 for 30 to 35 minutes or until the filling is set and the pastry is golden brown.
2. Roll out the dough and use to line an 18 cm (7 inch) flan ring.
3. Melt the butter in a frying pan and fry the onion and bacon until the onion is softened.
4. Remove from the heat and stir in the sweet corn.
5. Add the egg, milk, cream, salt and pepper and mix well. Stir in the remaining cheese.
6. Pour the sweetcorn mixture into the pastry case.
7. Bake in a preheated moderately hot oven 200°C (400°F) Gas mark 6 for 30 to 35 minutes or until the filling is set and the pastry is golden brown.
serving amount
serves 5 - 6
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