Golden Corn Quiche
I serve cut-up fresh fruit with this comforting quiche, which my vegetarian son really enjoys. You could also pair it with a slice or two of ham. Try it for brunch or dinner. —Donna Gonda North Canton, Ohio
Dough for single-crust pie
Ingredients
- Dough for single-crust pie
- 1-1/3 cups half-and-half cream
- 3 large eggs
- 3 tablespoons butter, melted
- 1/2 small onion, cut into wedges
- 1 tablespoon all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 2 cups frozen corn, thawed
Directions
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1Preheat oven to 375°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake for 5 minutes. Remove foil; bake 5 minutes longer.
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2In a blender, combine the cream, eggs, butter, onion, flour, sugar and salt; cover and process until blended. Stir in corn; pour into crust.
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3Bake until a knife inserted in the center comes out clean, 35-40 minutes. Let stand for 10 minutes before cutting.
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