Everyday Epicurean

I’ve had a couple of Zucchini’s in the fridge for about a week that really needed using so I decided to make a Zucchini and Corn pie, but since time was limited, I opted to change it so instead of being more quiche like, it would lean closer to a savoury baked cheesecake style (without actually being a cheesecake).
Thus the Corn, Zucchini, Leek and Bacon Pie was born!

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h2. Ingredients.

* 125 g tin of corn kernels
* 2 medium zucchinis (courgettes)
* 2 rashers of middle bacon
* 2 leeks
* 1 stalk of celery
* a healthy splash of white wine
* 3 eggs
* 300g of creamed cheese
* salt and pepper
* a handful of flour (note, I have large hands)
* butter (about 50 g)
* 300 ml of cream (35% milk fat)
* 1 sheet of butter-puff, puff pastry

h2. Method.

Trim and wash the leeks. Cut them in half lengthwise and then chop finely.
In a fry pan, melt half the butter over low heat and add the chopped leeks.
Cut the celery stalk similarly to the leeks and add to the fry pan.
Grate one of the zucchinis into the fry pan and add the wine.
Cook over low heat stirring occasionally with a view to caramelisation.

Meanwhile, in a mixer, put the cream cheese and cream and mix until combined. Add the eggs, one at a time, and mix in.
Season with salt and pepper. When smooth, add the flour and mix again.

Slice the second zucchini into sticks. In a separate fry pan, melt the remaining butter and sauté the zucchini sticks until slightly browned on the edges (turning at least once).

Set the leeks, etc aside to cool for a bit, and put the bacon in the fry pan on medium to high heat to brown.

Place the leek mixture into the cream cheese mixture and mix. Add the bacon when done.

Line a greased pie plate with the butter-puff pastry and pour the mixture into the lined pie plate.

Decorate the top of the pie with the sautéed zucchini sticks.

Back at 210C for 45 mins.

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