The promise of this pie is a creamy centre on a savory golden crust. I can guarantee it will appeal to the most basic of pallets. This is my no-fuss crust, which makes for a fairly uncomplicated lunch. Please note, although it may appear much like a quiche I still choose to call it a “pie” the reason you ask? I feel it’s not as delicate as the French version; this pie is like the quiche’s Latino cousin.
For The Pastry
½ cup cream cheese (Philadelphia if it is available)
½ cup butter or margarine
1 cup plain flour
METHOD – Pastry
1- Cream together butter and cheese then add the sifted flour.
2- Combine to a smooth ball and wrap in plastic food wrap and refrigerate 1 hour.
3- Press pastry evenly over the base and sides of 9 inch flan tin. Refrigerate.
For The Filling
¾ cup cream
½ cup milk
1 can corn kernels
1 small onion, chopped small
8 cherry tomatoes
2 tbsp vegetable oil
A small bunch coriander leaves or basil leaves
A pinch nutmeg
Salt and pepper to taste
METHOD – Filling
1- Pre-heat the oven to gas mark 6.
2- Next make the sauce for the corn, begin by boiling milk with the coriander or basil leaves and the corn. Set aside and let it cool.
3- Next drain the corn well and reserve the milk. Discard the coriander or basil leaves.
4- Cut the cherry tomatoes in half and sprinkle with salt. Set aside until you are ready to use them.
5- Heat vegetable oil in a saucepan and gently soften the onion, add the corn and fry until the onions are slightly brown.
6- Arrange the tomatoes facing down around the tin, and then spread the corn in the pastry.
7- In a small bowl beat the eggs lightly and combine with milk, cream and seasonings
8- Pour gently over the top of the filling. Sprinkle with cheese.
9- Bake in a hot oven for 10 minutes then reduce the heat to moderate and cook for a further 30 minutes, or until the filling is set.
TIPS- This recipe transforms the humble corn into something really special. I like to serve a slice of this pie with a lightly dressed salad.