Sweet corn and cheddar pie
Ingredients
- 1 pcShortcrust pastry (rolled out)
- 300 gCorn (drained)
- 150 gCheddar cheese (grated)
- 3 pcEgg (whole)
- 200 mlCream (liquid)
- 1 pcOnion (finely sliced)
- 20 gSalted butter
- 1 tspSmoked paprika
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
Method
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.
- 1
Roll out the shortcrust pastry into a tin. Prick the bottom with a fork to prevent rising. Keep chilled while preparing the filling.
- 2
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keep for 3 days in the fridge in an airtight container. Reheat in the oven at 150°C to maintain the pastry's crispness.
