Spicy Fresh Corn Quiche

3 large eggs
½ small yellow onion, chopped*
1 tablespoon all-purpose flour
½teaspoon sugar
1 teaspoon salt
1/8 teaspoons freshly ground black pepper
½ cup shredded pepper jack cheese
2/3 cups half-and-half
3 tablespoons butter, melted
2 cups fresh corn kernels
1 tablespoon grated Parmesan
One deep dish pie crust**

Preheat oven to 375°F.

Combine first seven ingredients in the work bowl of a food processor. Pulse until onion is finely chopped. Add half-and-half and butter, and pulse until blended. Place corn kernels into your unbaked crust. Pour liquid mixture on top, spreading evenly. Sprinkle grated Parmesan cheese on top. Bake until filling is slightly puffed, and the top is golden brown, about 50 minutes. Remove from oven, and allow to cool on a rack 15 minutes before slicing.

*I used a yellow onion, but I think chopped leeks or scallions would work equally well, and add a bit of color


**I don't bake, so I don't make pie crust, I used one from Pillsbury, but feel free to use whatever you like.
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