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.
Serving size: Complete recipe
Calories 2309 Calories from Fat 539
% Daily Value*
Total Fat 60 g92.3%
Saturated Fat 24.9 g124.3%
Trans Fat 0 g
Cholesterol 1083.3 mg361.1%
Sodium 1262.4 mg52.6%
Total Carbohydrates 379 g126.3%
Dietary Fiber 28.8 g115.2%
Sugars 69.5 g
Protein 82 g163.1%
Vitamin A 84.6% Vitamin C 647%
Calcium 126.1% Iron 90.5%
*Based on a 2000 Calorie diet