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Corn, chive and cheese quiche
Corn, chive and cheese quiche
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Effortless quiche for easy dinner.
Ingredients:
  • 2 sheets frozen ready-rolled shortcrust pastry, partially thawed
  • 310g can corn kernels, drained, rinsed
  • 250.00 ml grated tasty cheese
  • 125g can capsicum, drained
  • 40.00 ml finely chopped fresh chives
  • 4 eggs
  • 126.25 gm pure cream
  • 80g mozzarella cheese, thinly sliced
Instructions:
  • Preheat your oven and a baking tray to 200°C/180°C fan-forced. Grease a 3cm-deep, 22cm (base) round fluted loose-based flan tin. Line the base and side with pastry, trim the excess, and then freeze for 10 minutes or until the pastry is firm.
  • Preheat baking tray and place tin on top. Bake for 10-12 minutes until pastry is lightly golden. Take out of the oven and lower the temperature to 180°C/160°C fan-forced.
  • Mix corn, delicious cheese, capsicum, and chives in a bowl. Spread evenly over pastry base. In a separate container, combine eggs, cream, salt, and pepper. Whisk until blended. Pour egg mixture over corn mixture. Sprinkle with mozzarella. Bake for 25 minutes or until firm. Serve hot.

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