CORN AND COUNTRY HAM QUICHE

(makes 1 big quiche or 6 individual ones)

Ingredients:

For the crust:

250ml( 1 cup) cake flour 125ml(1/2 cup) mealie meal ( or dry polenta) 200gr butter – cold and cut in cubes 1 tsp curry powder 1 cup grated mature cheddar cheese

Method: Place all the ingredients except the butter in a food processor and while the machine is running, add the butter, a little cube at a time, until all the butter is worked into the flour and the pastry starts to clump together. Stop pulsing and throw the pastry out on a floured surface and press together with your hands and cover with cling wrap. Refrigerate for at least an hour. On a floured surface, roll out the pastry to the size of your quiche pan, mine is about 29cm(11-12 inches). Alternatively use your fingers and press the pastry down to fill the quiche tin. Refrigerate while you make the filling. Yes, you read correctly…no pre-baking!

Filling:

2 cups corn – cooked ( you can use frozen) 1 large onion – chopped finely. a little vegetable oil 250ml sour cream or plain cream cheese 5 eggs 1 cup mature cheddar cheese – grated salt pepper 1/2 tsp smoked paprika 1 small log of cream cheese – Chakalaka flavor 6 thin slices of country ham fresh thyme

Heat the oil in a pan and saute the onions until soft, but not brown. Beat the eggs and sour cream together and add the corn, cheddar, thyme, salt, pepper and sauteed onions. Pour the mixture into the pastry base and crumble the cream cheese over the top. Fold each slice of ham in 4 form “roses” and stick into the mixture to stand out . Bake at 180 C until the middle of the quiche feels firm to the touch.

Serve with more Chakalaka and a green salad.

#corn #ham #quiche