Ingredients
• 2 sheets frozen ready-rolled shortcrust pastry, partially thawed
• 310g can corn kernels, drained, rinsed
• 1 cup grated tasty cheese
• 125g can capsicum, drained
• 2 tablespoons finely chopped fresh chives
• 4 eggs
• 1/2 cup pure cream
• 80g mozzarella cheese, thinly sliced
Method
1. Preheat oven and a baking tray to 200°C/180°C fan-forced. Grease a 3cm-deep, 22cm (base) round fluted loose-based flan tin. Line base and side with pastry. Trim excess. Freeze for 10 minutes or until pastry is firm.
2. Place tin on heated baking tray. Bake for 10 to 12 minutes or until pastry is light golden. Remove from oven. Reduce oven to 180°C/160°C fan-forced.
3. Combine corn, tasty cheese, capsicum and chives in a bowl. Arrange over base of pastry. Place eggs and cream in a jug. Season with salt and pepper. Beat to combine. Pour over corn mixture. Top with mozzarella. Bake for 25 minutes or until set. Serve.
