date:Aug 09, 2013
irm.
2. Place tin on heated baking tray. Bake for 10 to 12 minutes or until pastry is light golden. Remove from oven. Reduce oven to 180C/160C fan-forced.
3. Combine corn, tasty cheese, capsicum and chives in a bowl. Arrange over base of pastry. Place eggs and cream in a jug. Season with salt and pepper. Beat to combine. Pour over corn mixture. Top with mozzarella. Bake for 25 minutes or until set. Serve.