serves 1 but can be doubled etc…
- 1/2 cup corn kernels, drained
- 1 spring onion, chopped
- 2 tblsp self-raising flour
- 3 tbsps skim milk
- 1 egg
- 2 tblsp grated parmesan cheese
- 1 tomato sliced
Preheat oven to 220 C.
Lightly spray a small flan tin with cooking spray. Cover the base with the corn and spring onion, In a small bowl combine flour,milk,egg and half of the cheese. Pour the egg mixture over the corn. Top the quiche with tomato slices and sprinkle over the remaining cheese.
Bake for 20-25 minutes or until set.
Serve with a salad
The recipe above has been supplied by a member of the public and has not been individually tested by Helen Jackson. Helen Jackson does not accept any liability in relation to publication of this recipe.