Saturday, February 25, 2012

Impossible Pie? Hardly.

My friend Roxy shared this with me a couple of weeks ago via Facebook, but I only got around to making it yesterday.  And like I do most recipes, I gave it a little twist of my own.  Instead of corn kernels I added finely chopped mushrooms, and I didn't have parsley, so I added some fresh chives.  I guess it's the kind of recipe you can adapt to suit what you like and what you don't like.  I was going to have a salad and some garlic bread with it, but I got kind of lazy and just had bread and butter instead.  Oh well, my intentions were good! 

Impossible Pie

1/3 cup plain flour
1 1/2 cups milk
3 eggs
250g bacon diced
1 onion diced
1 cup grated cheese
1/2 420g corn kernels
parsley, salt and pepper

Whisk flour and milk in bow, l then add all remaining ingredients. Grease a shallow quiche dish, pour in mixture, and cook on 150 degrees celsius for about an hour, or until brown on top and set in the middle.  I liked it hot, but David preferred it cold the next day.  Either way, it was delicious!  Thanks Roxy!!