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Bacon and Corn Quiche

Serves 6-8


  • 1-2 sheets frozen shortcrust pastry, thawed
  • 40g Australian butter
  • 6 spring onions, chopped
  • 1 small red pepper, finely diced
  • 1 small green pepper, finely diced
  • 2 rashers bacon, chopped
  • 1 x 310g can corn kernels, drained, liquid reserved
  • 3 eggs
  • 1/2 cup Australian skim milk powder
  • 1/4 teaspoon white pepper
Download Recipe (PDF)


  1. Use pastry to line a deep 23cm fluted quiche pan. Melt the butter and saute the onions, peppers and bacon for 5 minutes. Add corn and spoon evenly into pastry case. Blend eggs, milk powder and seasonings together and gradually blend in reserved liquid. Pour over vegetables. Bake at 180C for 40 minutes until set. Allow to stand for 5 minutes before removing from pan.

Nutritional Information

Nutrients per serve:
Energy (kj) 880
Protein (g) 9
Fat, Total (g) 12
Carbohydrates (g) 17
Sodium (mg) 0
Calcium (mg) 112
Iron (mg) 0


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