Sweet corn and bacon quiche
Enjoy the warm days with this quick and deliciously light quiche.
Ingredients
■ 190g plain flour
■ 120g cold butter, chopped
■ 3-4 teaspoons water
■ 350g rindless bacon
■ 1 teaspoon olive oil
■ 1 leek, thinly sliced
■ 1 corn cob, kernals removed
■ 1 tablesppon fresh thyme leaves
■ 80ml pouring cream
■ 5 eggs
■ 60g grated cheese
Method Step 1
Preheat oven to 160 degrees, and grease a quiche or flan tin.
Combine flour and butter in a food processor until mixture resembles fine breadcrumbs.
Add water and process until mixture just comes together.
Turn pastry onto a lightly floured surface and knead gently until just smooth.
Step 2
Roll out pastry on a sheet of lightly floured baking paper large enough to cover the base and sides of the prepared tin.
Flip pastry over rolling pin and remove the paper.
Ease the pastry into the tin, pressing gently into the fluted sides.
Trim top with a sharp knife.
Place flan tin on an oven tray.
Line the pastry case with a sheet of baking paper and fill with beans or rice.
Bake blind for 15 minutes, then remove baking paper and beans.
Bake for a further 10-15 minutes until pale golden, then cool.
Step 3
Meanwhile, cut five or six strips of bacon large enough to cover the top of the quiche and reserve.
Chop the remaining bacon.
Heat oil in a large non-stick frying pan.
Add leek and cook, stirring for one minute.
Add chopped bacon, cook stirring for three to four minutes or until lightly golden.
Stir through corn and thyme.
Remove from heat and set aside to cool.
Step 4
Spread cooled bacon mixture over pastry case. Whisk cream and eggs. Pour into pastry case, then scatter over cheese.
Lay strips of reserved bacon over the quiche close to each other.
Bake for 45 minutes or until golden and cooked through.
Leave quiche in the tin for 10 minutes before removing to serve.