Corn, chive and cheese quiche

Cooking Vegetarian Corn, chive and cheese quiche

This fuss-free quiche makes cooking dinner a breeze.

Lables: Low carb Lower gi Vegetarian Fish free Peanut free Sesame free Shellfish free Soy free Tree nut free
  1. Preheat 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 base and side with pastry. Trim excess. Freeze for 10 minutes or until pastry is firm.
  2. Place tin on heated baking tray. Bake for 10 to 12 minutes or until pastry is light golden. Remove from oven. Reduce oven to 180°C/160°C fan-forced.
  3. Combine corn, tasty cheese, capsicum and chives in a bowl. Arrange over base of pastry. Place eggs and cream in a jug. Season with salt and pepper. Beat to combine. Pour over corn mixture. Top with mozzarella. Bake for 25 minutes or until set. Serve.

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2 sheets frozen ready-rolled shortcrust pastry, partially thawed
310g can corn kernels, drained, rinsed
1 cup grated tasty cheese
125g can capsicum, drained
2 tbsp finely chopped fresh chives
4 eggs
1/2 cup pure cream
80g mozzarella cheese, thinly sliced

Adv

Autors
Preparation time
15
Cooking time
40
Difficulty
Hard
Serves
4 people
Method
Baking
Category
Vegetarian
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