Corn And Capsicum Quiche
|Short crust pastry||1|
|Egg yolk||1 , beaten|
|Spring onions||4 Teaspoon, sliced|
|Capsicums||2 Large, sliced|
|Chopped garlic||2 Cup (32 tbs)|
|Celery stick||2 , sliced|
|Milk||1 Cup (16 tbs)|
|Cream||1⁄2 Cup (8 tbs)|
|Chili sauce||1⁄2 Teaspoon|
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.