Souffle Pie

A quick and easy supper dish that is yummy with salad.

Souffle Pie

50g butter
400ml milk
200ml double cream
4 large eggs, beaten
100g cubed pancetta
1 red onion, finely chopped
1 tbsp olive oil
1 small tin sweetcorn, drained
3 croissants, torn into small pieces
100g emmental cheese, grated
salt and pepper

Grease a 10inch square baking dish with a little of the butter. Heat the remaining butter, milk and cream in a saucepan over a gentle heat until the butter has melted. Set aside to cool. Add the onion and pancetta to a frying pan with the olive oil and fry until the pancetta is cooked and golden brown and the onions are soft. Stir in the drained sweetcorn and cook for a further 2 - 3 minutes. Place the croissant pieces in a large bowl and add the pancetta mixture and pour over the milk. Season with salt and pepper, add the eggs and mix well. Pour into the prepare dish and sprinkle the cheese over the top. Bake in a hot oven (Gas Mark 5/190C/375F) for 30/35 minutes until the pie is golden.