Lancewood
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Lancewood Cheese & Corn Quiche
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Lancewood Cheese & Corn Quiche

Ingredients

45 ml butter
15 ml oil
1 onion(s) , chopped
1 garlic clove(s) , crushed
1 red pepper(s) , chopped
3 spring onion(s) , chopped
45 ml fresh coriander , chopped
salt & freshly ground black pepper  to taste
chilli flakes , a pinch
410 g whole kernel corn , well drained
6 peppadews , chopped (optional)
160 g LANCEWOOD® Mature Cheddar  or Cheddar, grated
250 ml LANCEWOOD® Sour Cream
4 extra large egg(s)
125 ml milk
30 ml flour

Method

Preheat the oven to 180°C.

Heat the butter and oil and fry the onion, garlic, pepper and spring onions until soft and golden.

Add the coriander, seasoning, chilli flakes, corn, peppadews (if using) and cheese and remove from heat.

Using a separate bowl, beat the sour cream, eggs, milk and flour together. Mix with the cheese and corn mixture and pour into a greased round or square baking dish.

Bake for 30 minutes until golden and set.

Serve with salad or steamed vegetables.

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