Café-style corn and bacon quiche

Roll the pastry and line the base and sides of a 27 cm deep loose bottom quiche dish. Refrigerate for 15 minutes.

Preheat oven to 200°C. Blind bake pastry for 10 minutes. Remove baking blind beans and return pastry to oven for a further 2-3 minutes. Remove from the oven and set aside. Reduce oven temperature to 180°C.

Heat a dash of oil in a frying pan. Cook onion and bacon until onion is soft and bacon cooked. Scatter over the base of the prepared quiche base. Sprinkle over grated cheese.

In a bowl beat together Wattie's Creamstyle Corn, eggs and cream until well mixed. Season with freshly ground black pepper and a little salt if wished. Pour into pastry case. Bake for 40-45 minutes, until filling is set and golden. Allow to stand for 5 minutes before removing from the tin to serve.