Fresh Corn Quiche

american milk/cream food processor dairy vegetable breakfast brunch bake lunch corn summer bon appétit vegetarian pescatarian peanut free tree nut free soy free kosher

N/A

6 servings

Source

Ingredients

3 large eggs

½ small onion, coarsely chopped

1 tablespoon all purpose flour

1 tablespoon sugar

1 teaspoon salt

1⅓ 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

Method

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.