1 single-pie crust pastry (unbaked)
3 ears of corn (or about 1 cup kernels)
1 cup milk
½ cup light table cream
½ cup freshly grated parmesan cheese
2 tbsp finely chopped onion
1 tsp salt
¼ tsp pepper
6 slices bacon
Parsley to garnish
Roll out pastry on floured board to 1/8 inch thick; fit into 9-inch quiche or pie pan. Cut kernels off corncobs; reserve.
Beat eggs in large mixing bowl. Stir in milk, cream, cheese, onion, salt, and pepper; mix well. Add corn. Pour into pie shell. Bake in preheated 375 degree F. oven for 20 minutes.
Meanwhile fry bacon until almost done; drain on paper towel. Arrange bacon on top of pie. Bake 10 minutes more or until knife inserted in custard comes out clean. Garnish quiche with parsley; serve hot.