Sweet corn and cheddar pie

A crisp, golden crust holding a melting corn heart. The melted cheddar coats the kernels, adding a nutty note that complements the corn's natural sweetness.

• Prep time: 20 min
• Cook time: 45 min
• Difficulty: Easy
• Calories: 721
• Protein: 22 g
• Carbs: 52 g
• Fat: 47 g

Ingredients

• 1 piece Shortcrust pastry ( rolled out )
• 300 g Corn ( drained )
• 150 g Cheddar cheese ( grated )
• 3 piece Egg ( whole )
• 200 ml Cream ( liquid )
• 1 piece Onion ( finely sliced )
• 20 g Salted butter
• 1 tsp Smoked paprika
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground

Instructions

1. Prepare the base

   Roll out the shortcrust pastry into a tin. Prick the bottom with a fork to prevent rising. Keep chilled while preparing the filling.

2. Sauté the onions

   Finely slice the onion. In a pan, heat the salted butter. When it starts to foam, add the onion and cook until translucent without browning.

3. Mix the filling

   In a mixing bowl, whisk the eggs with the cream. Add the drained corn, cooked onion, and grated cheddar. Season with salt, pepper, and smoked paprika.

4. Bake the pie

   Pour the mixture over the pastry base. Bake at 180°C. The pie is ready when the filling is set and the top shows a shiny brown crust.

Chef's tips

• Do not overbeat the eggs to prevent the filling from rising like a soufflé.
• If the top browns too quickly, cover with parchment paper halfway through.
• Wait 10 minutes before slicing; the filling needs to set for a clean cut.

Storage

Keep for 3 days in the fridge in an airtight container. Reheat in the oven at 150°C to maintain the pastry's crispness.