Corn Corn Corn Quiche
This is a super quick and easy quiche recipe and my goodness is it tasty. No cheese, no meat, just corn corn corn. You could jazz it up with bacon, jalapeno, red pepper, but I love it as is. Serve with a caprese salad (tomatoes, fresh mozzarella, basil, olive oil) and you have exquisite end-of-summer simplicity on a plate. Yumma !
Corn Quiche (from Gourmet magazine)
3 eggs
1/2 small onion, coarsely chopped
1 T flour
1 T sugar
1 t salt
1 1/3 c half and half
3 T butter, melted
2 ears of fresh corn kernels (2 cups)
1 deep-dish frozen pie crust, thawed
Preheat oven to 375°F. Combine first 5 ingredients in processor; blend until onion is finely chopped. Add half and half and butter; process just until blended. Transfer to large bowl. Mix in corn. Pour into crust. Bake until filling is slightly puffed and top is golden, about 50 minutes.
Note: Once corn season has passed, you can substitute 2 cups frozen corn (thawed) for the fresh corn. Overachievers can make their own crusts.
Corn Quiche (from Gourmet magazine)
3 eggs
1/2 small onion, coarsely chopped
1 T flour
1 T sugar
1 t salt
1 1/3 c half and half
3 T butter, melted
2 ears of fresh corn kernels (2 cups)
1 deep-dish frozen pie crust, thawed
Preheat oven to 375°F. Combine first 5 ingredients in processor; blend until onion is finely chopped. Add half and half and butter; process just until blended. Transfer to large bowl. Mix in corn. Pour into crust. Bake until filling is slightly puffed and top is golden, about 50 minutes.
Note: Once corn season has passed, you can substitute 2 cups frozen corn (thawed) for the fresh corn. Overachievers can make their own crusts.
"Overachievers can make their own crusts"
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