For the cake base:
2 cups all-purpose flour
3/4 cup cold butter or margarine, cut into small pieces
5 to 6 tablespoons of ice-cold water
For the filling:
1 1/2 cups cooked and drained green corn
1/4 cup grated cheddar or Parmesan cheese
5 eggs
1 1/2 cups heavy cream
1 tablespoon finely chopped onion
salt and black pepper to taste
4 slices of crispy bacon, crumbled
For the cake base:
2 cups all-purpose flour
3/4 cup cold butter or margarine, cut into small pieces
5 to 6 tablespoons of ice-cold water
For the filling:
1 1/2 cups cooked and drained green corn
1/4 cup grated cheddar or Parmesan cheese
5 eggs
1 1/2 cups heavy cream
1 tablespoon finely chopped onion
salt and black pepper to taste
4 slices of crispy bacon, crumbled
One hour before using, prepare the dough
Cut the cold butter or margarine into small pieces and mix with the flour until a coarse texture forms
Add the ice-cold water, 1 tablespoon at a time, mixing rapidly with a fork
Knead for 3 to 4 times to form a ball, without worrying about obtaining a smooth and uniform dough
Place in a plastic bag and refrigerate for 1 hour
Remove from the refrigerator and roll out the dough to a thickness of about 1/8 inch on a rolling pin
Lay the dough in the bottom of an ungreased, shallow cake pan or springform pan
Cover with the corn mixture
In a separate bowl, beat the eggs with the cream, onion, and seasonings
Spread over the corn mixture
Dust with crumbled bacon
Bake in a preheated oven at 400°F for 20 minutes
Reduce heat to 325°F and bake for an additional 15 minutes
Serve immediately, warm
Serves 6.
