Sweetcorn quiche with watermelon salsa
Sweetcorn quiche with watermelon salsa
Servings
4-6
servingsPrep time
30
minutesCooking time
35
minutesIngredients
- For the crust:
110 g soft butter
1 cup flour
110 g mature Cheddar, grated
- For the filling:
2 large eggs
15 ml corn flour
2,5 ml salt
2,5 ml nutmeg
2,5 ml Dijon mustard
375 ml (1 can) sweetcorn
250 ml mature Cheddar, grated
2 rashers bacon, fried and chopped finely
15 ml fresh parsley, chopped
a dash of paprika
- For the salsa:
125 ml fresh watermelon, chopped
1/4 yellow pepper, deseeded and chopped finely
1 celery stalk, chopped finely
60 ml cucumber, finely chopped
a sprinkle of chili flakes (optional)
a squeeze of fresh lemon or lime juice
a dash of olive oil
1 wheel feta cheese, crumbled
Directions
- To make the crust: Mix all three ingredients thoroughly and press into a greased quiche/pie dish. Place in the fridge while you make the filling.
- To make the filling: Whisk the eggs and add the corn flour, salt, nutmeg and mustard. Add the rest of the ingredients and mix well.
- Pour into the prepared crust and sprinkle over some paprika. Bake at 180 °C for about 35 minutes or until golden brown and set.
- To make the salsa, mix all the ingredients well and season to taste. This salsa is made by feel, so add more of one ingredient and less of another according to your preference. Place in the fridge until you are ready to serve.
- To serve, cut slices of the quiche (serve at room temperature) and top with a spoonful of the salsa.
