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Add a photoServings: 4
Ingredients
- 200 gm shortcrust pastry
- 1 Tbsp. butter
- 1 x onion, finely minced
- 4 x bacon rashers, minced
- 1 x 310 gram can whole kernel corn, liquid removed
- 1 1/2 c. grated tasty cheese
- 2 lrg Large eggs, beaten
- 1 pkt MAGGI Leek and Potato Soup Mix
- 1 c. lowfat milk
Directions
- Line a 20cm flan tin with the pastry and chill for 10-15 min.
- Heat the butter in a small saucepan, add in the onion and bacon and cook for 2-3 min. Cold.
- Spread the cooled onion mix over the pastry.
- Cover with the corn and top with the cheese.
- Combine the Large eggs, soup mix and lowfat milk and pour over the filling.
- Bake in a preheated oven, 200 C for 25-30 min or possibly till the flan is golden and set.
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