Classic Fresh Corn Cheese Quiche Recipe
Ingredients
| Ears of corn | 4 | |
| Eggs | 5 Small, beaten | |
| Half and Half | 1 1/2 Cup (16 tbs) | |
| Parmesan cheese | 1/4 Cup (16 tbs), grated | |
| Onion | 2 Tablespoon, finley chopped | |
| Pimiento | 2 Tablespoon, chopped | |
| Salt | 1 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| 1 unbaked 9-inch pastry shell | ||
| 6 strips crisp bacon | ||
Directions
Preheat oven to 400°.
Cut the corn kernels off cobs and set aside.
Blend the eggs with half-and-half in a bowl.
Add the cheese, onion, pimiento, salt, and pepper and mix well.
Stir in the corn kernels and pour into pastry shell.
Bake for 25 minutes.
Reduce temperature to 350°.
Arrange bacon over corn mixture and bake for 20 minutes longer or until a knife inserted in center comes out clean.
Cut the corn kernels off cobs and set aside.
Blend the eggs with half-and-half in a bowl.
Add the cheese, onion, pimiento, salt, and pepper and mix well.
Stir in the corn kernels and pour into pastry shell.
Bake for 25 minutes.
Reduce temperature to 350°.
Arrange bacon over corn mixture and bake for 20 minutes longer or until a knife inserted in center comes out clean.
Chef
