Corn and Ham Quiche

Serves 4-6

2 sheets shortcrust pastry
130gm can corn kernels, drained
100gm ham, chopped
3 spring onions, finely chopped
3⁄4 cup grated cheese
3⁄4 cup light sour cream
1⁄2 cup milk
3 eggs

1. Line a 23cm flan tin with pastry. Cover pastry with greaseproof paper, fill with dry beans or rice. Bake at 180°C for 5 minutes, remove beans from paper and bake for a further 10 minutes.
2. Place corn, ham, spring onions and cheese in a bowl, mix well. Beat sour cream, milk and eggs together in a bowl.
3. Spread corn mixture over pastry, pour over egg mixture. Bake at 180°C for about 30 minutes or until golden brown and set. Serve with salad.