Posted: January 19 2011 in Recipes • Egg & Cheese

1 single-pie crust pastry (unbaked)
3 ears of corn (or about 1 cup kernels)
4 eggs
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.

Serves 6