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Savoury sweetcorn tart

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Protein (g)

0.0g

Energy (kJ)

0kJ

Energy (kcal)

0kcal

Carbohydrate incl. fibre (g)

0.0g

Carbohydrate excl. fibre (g)

0.0g

Sugar (g)

0.0g

Fibre (g)

0.0g

Fat (g)

0.0g

Saturated fat (g)

0.0g

Unsaturated fat (g)

0.0g

Monounsaturated fat (g)

0.0g

Polyunsaturated fat (g)

0.0g

Trans fat (g)

0.0g

Cholesterol (mg)

0mg

Sodium (mg)

0mg

Salt (g)

0.00g

Vitamin A (IU)

0IU

Vitamin C (mg)

0.0mg

Calcium (mg)

0mg

Iron (mg)

0.00mg

Potassium (mg)

0mg

Total

0.0g

0kJ

0kcal

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0mg

0mg

0.00g

0IU

0.0mg

0mg

0.00mg

0mg

  • 300ml milk
  • 5 slices white bread, crusts removed and cubed
  • 2 eggs, lightly beaten
  • 1 sachet KNORR Creamy Garlic and Herb Potato Bake
  • 1 410g tin cream style sweetcorn
  • 300ml cheddar cheese, grated
  • 10ml fresh parsley, chopped
  • 30ml margarine
  • Robertsons Freshly Ground Black Pepper
  • 1 Preheat oven to 180 C
  • 2 Grease a 25 cm quiche dish
  • 3 Place milk into a saucepan and bring to the boil then remove from the heat and add the bread
  • 4 Mash the bread into the milk until pulpy
  • 5 Stir in the eggs, contents of the sachet of KNORR Garlic and Herb Potato Bake, sweetcorn, cheese and parsley and Robertsons Black Pepper until combined
  • 6 Pour the mixture into the greased quiche dish and dot with margarine
  • 7 Bake in a preheated oven at 180 C for 40-45 minutes or until set then serve immediately
  • 8 Tip – for a meaty option add some chopped ham or smoked chicken to the mixture before baking!