Fresh Corn Quiche
Summary
| Yield | |
|---|---|
| Source | Recipe from The Vermont Farm Table Cookbook |
| Prep time | 45 minutes |
| Cooking time | 15 minutes |
| Total time | 1 hour |
Description
This light and creamy quiche is a nice departure from the traditional quiche with cheese.
Ingredients
3
egg (large, lightly beaten) 1/2
onion (small, coarsely chopped) 1 tablespoon
flour, all-purpose 1 teaspoon
salt, kosher 1/2 teaspoon
black pepper, ground 1 1/3 cup
half & half 3 tablespoons
butter (unsalted, melted) 2 cups
corn kernels (fresh, cut from 2 to 3 ears of corn or frozen) 1 tablespoon
thyme, fresh (chopped, or basil) 1
pie crust (9-inch, whole wheat prepared)Instructions
Preheat the oven to 375 degrees.
Process the eggs, onion, flour, salt, and pepper in a food processor until the onion is finely chopped. Add the half-and-half until just blended. Pour into a large bowl and stir in the corn and thyme. Pour the filling into the prepared piecrust.
Bake until the filling is slightly puffed and the top is golden brown, about 50 minutes. Remove from the oven and let cool slightly before serving.
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