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QUICHE - Corn Quiche
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Fresh Corn Quiche Bon Appétit | August 2000 (3.5 forks) Yield: Makes 6 servings | |
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.
Read More http://www.epicurious.com/recipes/food/printerfriendly/Fresh-Corn-Quiche-103754#ixzz278g9IfWm
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