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Fresh
Corn Quiche 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 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.
Makes 6 Servings
Bon Appétit, August 2000 The
Mainstay Inn, Cape May, NJ
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