Corn And Capsicum Quiche Recipe
Corn And Capsicum Quiche has a moist taste.The Eggs and Cream gives the Corn And Capsicum Quiche Energizing taste.
Ingredients
| 9"x2" oven-proof dish | ||
| 1 portion short crust pastry | ||
| Egg yolk | 1 , beaten | |
| Corn | 200 Gram (FOR THE FILLING :) | |
| Butter | 2 Teaspoon (FOR THE FILLING :) | |
| Spring onions | 4 Teaspoon, sliced (FOR THE FILLING :) | |
| Capsicums | 2 Large, sliced (FOR THE FILLING :) | |
| 2 cup loves chopped garlic | ||
| Celery stick | 2 , sliced (FOR THE FILLING :) | |
| Eggs | 4 standard (FOR THE FILLING :) | |
| Milk | 1 Cup (16 tbs) (FOR THE FILLING :) | |
| Cream | 1/2 Cup (16 tbs) (FOR THE FILLING :) | |
| Chilli sauce | 1/2 Teaspoon (FOR THE FILLING :) | |
| Sherry | 2 Teaspoon (FOR THE FILLING :) | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Line the oven-proof dish with pastry at the bottom and the sides, fork it and bake blind for 12 to 15 minutes.
Remove from the oven and immediately brush with egg yolk and bake again for 2 minutes.
Cool the pastry.
In the meantime make the filling.
FOR THE FILLING : Boil corn with enough water to cover until tender.
Dry up the water.
Melt butter and fry onions, capsicums, garlic and celery until the vegetables are soft but crisp.
Mix in the corn.
Beat eggs, milk, cream, salt and pepper together lightly.
Mix in the chilli sauce and sherry.
Pour this mixture into the baked pastry shell and bake for 20 minutes or until firm.
Remove from the oven and immediately brush with egg yolk and bake again for 2 minutes.
Cool the pastry.
In the meantime make the filling.
FOR THE FILLING : Boil corn with enough water to cover until tender.
Dry up the water.
Melt butter and fry onions, capsicums, garlic and celery until the vegetables are soft but crisp.
Mix in the corn.
Beat eggs, milk, cream, salt and pepper together lightly.
Mix in the chilli sauce and sherry.
Pour this mixture into the baked pastry shell and bake for 20 minutes or until firm.
Chef
