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Fresh Corn & Salsa Quiche
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Ingredients:
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1 Tenderflake pie crust
2 tbsp unsalted butter
½ small onion, coarsely chopped
2 cups fresh corn kernels ( from 2 cobs ) or frozen, thawed corn kernels
1 tbsp all purpose flour
1 ¼ cup table cream
3 tbsp fresh cilantro, finely chopped
½ cup salsa, hot or mild
Salt & pepper
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Method:
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Prepare Tenderflake pie crust as per package directions. Set aside and cool.
Preheat oven to 375.
In a large, flat-bottomed frypan, melt unsalted butter and add chopped onion. Cook until 3 – 5 minutes until translucent and softened.
Add corn kernels and cook for 3 minutes more.
Transfer corn mixture to a large mixing bowl. Toss with flour, then pour in table cream and mix well. Stir in cilantro, salsa, and salt and pepper.
Pour mixture into cooled pie shell.
Bake for 35 – 40 minutes, until golden brown.
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