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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 8 |
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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. âDonna Gonda North Canton, Ohio Ingredients:
1 unbaked pastry shell (9 inches) |
1-1/3 cups half-and-half cream |
3 eggs |
3 tablespoons butter, melted |
1/2 small onion, cut into wedges |
1 tablespoon king arthur unbleached all-purpose flour |
1 tablespoon sugar |
1 teaspoon salt |
2 cups frozen corn, thawed |
Directions:
1. Let pastry shell stand at room temperature for 10 minutes. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 375° for 5 minutes. Remove foil; bake 5 minutes longer.
2. In a blender, combine the cream, eggs, butter, onion, flour, sugar and salt; cover and process until blended. Stir in corn; pour into crust.
3. Bake for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Yield: 8 servings.
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