Instructions: Line a 20cm flan tin with the pastry and refrigerate for 10-15 minutes.

Heat the butter in a small saucepan, add the onion and bacon and cook for 2-3 minutes. Cool.

Spread the cooled onion mixture over the pastry.

Cover with the corn and top with the cheese.

Combine the eggs, soup mix and milk and pour over the filling.

Bake in a preheated oven, 200 C for 25-30 minutes or until the flan is golden brown and set.

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