Sweet and smoky roasted sweetcorn pairs beautifully with salty feta in this delectable quiche made with home-made, cheesy pastry.
Course Baked goods, Pastry, Quiche
Prep Time 30minutes
Cook Time 30minutes
Total Time 1hour
Author Alida Ryder
for the cheese shortcrust pastry
1cupgrated mature cheddar
for the filling
4-6ears of cornroasted/grilled
100g/1/2 cup crumbled feta cheese
black pepper to taste
zest of 1/2 lemon
To make the pastry, combine the flour, butter and cheese in the bowl of a food processor and pulse until the mixture resembles coarse breadcrumbs.
Add the egg and with the motor running, add the water, spoonful by spoonful, until the mixture comes together in a ball.
Remove the dough from the food processor and roll out on a floured surface. The pastry needs to be +- 1/2cm thick.
Lay the pastry in a tart case of your preference (I used a rectangular tart case of approximately 30cmx20cm), Trim off the edges then place in the fridge to rest for 10 minutes.
Pre-heat the oven to 180°c.
When the pastry has chilled, prick the base with a fork and line with baking paper and add baking weights (dry beans/rice) then bake for 10 minutes. After 10 minutes, remove the baking paper and weights and bake for another 10 minutes until golden brown and crisp.
When the pastry is cooked, remove from the oven.
Cut the kernels off the corn cobs then place the kernels and feta in the pastry case.
Whisk together the eggs, cream, seasoning and lemon zest and slowly pour into the pastry case.
Place back in the oven and allow to bake for 15-20 minutes or until the filling is set.
Remove from the oven and allow to cool before serving.
Roasted sweet corn and feta quiche https://simply-delicious-food.com/roasted-sweet-corn-feta-quiche/