| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Jude1 |
4 |
servings |
INGREDIENTS
| 200 |
g |
Shortcrust pastry |
| 1 |
tb |
Butter |
| 1 |
|
Onion; finely chopped |
| 4 |
|
Bacon rashers; chopped |
| 1 |
|
310 gram can whole kernel corn; drained |
| 1 1/2 |
c |
Grated tasty cheese |
| 2 |
lg |
Eggs; beaten |
| 1 |
pk |
MAGGI Leek and Potato Soup Mix |
| 1 |
c |
Milk |
INSTRUCTIONS
Line a 20cm flan tin with the pastry and refrigerate for 10-15
minutes.
Heat the butter in a small saucepan, add the onion and bacon and cook
for 2-3 minutes. Cool.
Spread the cooled onion mixture over the pastry.
Cover with the corn and top with the cheese.
Combine the eggs, soup mix and milk and pour over the filling.
Bake in a preheated oven, 200 C for 25-30 minutes or until the flan is
golden brown and set.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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