Corn and Bacon Crustless Quiches Recipe

It’s weekend again. Who don’t love weekend ya? My weekend always seem the fastest time that flew away. I had million of things I want to do with my hubby but it was ended up doing something else. Not that I hate it, just wishes that I have more time during the weekend.

Anyways, I have so much to write but I have some technical problem. Hmm….. Hopefully it will fix soon.

Today, I would love to show you a new recipe that I tried early on these days. Besides shopping, I love to cook. I love to try on new things and find more new taste on food same goes to life. Since it’s a weekend why not I share this recipe with you guys and you can try it at home with your love one. Let me know what you think about it. 

Ingredients:

4   corn cobs

2   teaspoons olive oil

2   rashers bacon, cut into thin strips

1   small onion, finely chopped

3   eggs, lightly beaten

2   tablespoons chopped chives

2   tablespoons chopped fresh parsley

¾  cup (60 g/ 2 oz) fresh white breadcrumbs

1/3 cup (80ml / 2 ¾ fl oz) cream

Method:

1)     1)  Preheat the oven to 180 C (350F / Gas 4). Lightly grease four ¾ cup (185ml / 6 fl oz) ramekins. Remove the husks from the corn and, using a coarse grater, grate the corn kernels into a deep bowl-there should be about 1 ½ cups corn flesh and juice.

 

2) Heat the oil in a pan and cook the bacon and onion for 3-4 minutes, or until the onion softens. Transfer to a bowl. Stir in the corn, eggs, chives, parsley, breadcrumbs and cream and season well. Spoon into the ramekins

3)Put the ramekins in a large baking dish. Add enough hot water to come halfway up the sides of the ramekins. Lay foil loosely over the top. Bake for 25-30 minutes or until just set. 

Note: Supposed to post it last Friday but too busy with my stuffs. Sorry!!