FRESH CORN QUICHE

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Fresh Corn Quiche image

Freshly cut corn kernels and a quick blender egg custard are all that goes into a store-bought pie shell for this unbelievably easy and delicious summer brunch all-star.

Categories     Milk/Cream     Food Processor     Dairy     Vegetable     Breakfast     Brunch     Bake     Lunch     Corn     Summer     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield 6 servings

Number Of Ingredients 9

3 large eggs
1/2 small onion, coarsely chopped
1 tablespoon all purpose flour
1 tablespoon sugar
1 teaspoon salt
1 1/3 cups half and half
3 tablespoons butter, melted
2 cups fresh corn kernels (cut from about 2 ears) or frozen, thawed
1 deep-dish frozen pie crust, thawed

Steps:

  • 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. Transfer to rack; cool slightly. Serve warm.

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