Serves
6
Prep Time
20 minutes
Cooking Time
45 minutes
Ingredients
- 500g packet frozen Birds Eye Cauliflower Veggie Rice
- ½ cup shredded parmesan cheese
- 1 egg, lightly beaten
- 2 middle rashers bacon, chopped
- 1 small onion, finely diced
- 1 bunch thin asparagus, trimmed
- 4 eggs, extra, lightly beaten
- 420g can Edgell Creamed Corn
- ½ cup milk
Birds Eye Cauliflower Rice Frozen Veggie Rice 500g
Creamed Corn
Method
STEP 1Place frozen Birds Eye Veggie Rice in a microwave safe dish. Cook uncovered on HIGH for 5 minutes, stirring halfway. Remove excess moisture from veggie rice (see TIP).
STEP 2
Combine veggie rice, parmesan and 1 lightly beaten egg in a bowl. Press firmly into the base and sides of a baking paper lined (base and sides) 23cm springform pan. Bake in a preheated oven at 180°C for 15-20 minutes or until golden and set.
STEP 3
Meanwhile, combine bacon and onion in a non stick frypan and cook over medium heat for 3 minutes, stirring occasionally. Spread evenly over the base of the cauliflower crust. Arrange asparagus on top.
STEP 4
Combine remaining eggs, 125g of Edgell Creamed Corn and milk together. Season to taste. Pour over asparagus. Change oven setting to ‘classic bake’ and cook tart for 25-30 minutes or until set and golden.
STEP 5
Rest for 5 minutes before removing from springform pan and serve.
Tips
Ensure as much of the moisture is removed from the veggie rice by firmly pressing in a sieve. Alternatively, place in a clean chux or tea towel, twist and squeeze. The classic bake setting cooks from the bottom element only and aides in a crispy golden crust. Freeze the remainder of the Edgell Creamed Corn or use it in other recipes like Chicken and Corn Soup.
Birds Eye Cauliflower Rice Frozen Veggie Rice 500g