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Sweetcorn and Mushroom Quiche


250 g shortcrust pastry
1 tablespoon oil
1 small onion; finely chopped
100 g mushrooms; sliced
100 g sweetcorn
2 eggs; beaten
125 ml milk
salt and pepper; to taste
75 g cheddar cheese; grated

Yield: 4 servings

Roll out pastry to fit a 23 cm flan dish. Prick the pastry several times with a fork. Fill the pastry case with baking beans or with a piece of foil. Place in a preheated oven at 200 C / 400 F / Gas 6 for 5 minutes. Remove the foil and bake for another 10 minutes.

Meanwhile, heat the oil and fry the onion until softened. Add the mushrooms and fry for a further 2-3 minutes.

Remove the pastry case from the oven and spread the mushroom mixture over the base. Add the sweetcorn on top. Mix the eggs and milk together in a bowl and season. Pour the egg mixture into the pastry case.
Sprinkle the cheese on top.

Bake for a further 25-30 minutes until golden brown.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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