This light and creamy quiche is a nice departure from the traditional quiche with cheese.
Ingredients
- 3 large eggs, lightly beaten
- ½ small onion, coarsely chopped
- 1 tablespoon all-purpose flour
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 and 1⁄3 cups half-and-half
- 3 tablespoons (1½ ounces) unsalted butter, melted
- 2 cups fresh corn kernels (cut from 2 to 3 ears corn) or frozen, thawed
- 1 tablespoon chopped fresh thyme or basil
- 1 (9-inch) prepared whole-wheat piecrust
Instructions
Preheat the oven to 375°F. Process the eggs, onion, flour, salt, and pepper in a food processor until the onion is finely chopped. Add the half-and-half and butter and process until just blended. Pour into a large bowl and stir in the corn and thyme. Pour the filling into the prepared crust. Bake until the filling is slightly puffed and the top is golden brown, about 50 minutes. Remove from the oven and let cool slightly before serving.
About this recipe
Recipe created by Conant's Riverside Farm/Riverside Produce, Richmond.
Recipe courtesy of and reprinted from The Vermont Farm Table Cookbook – Homegrown Recipes From The Green Mountain State by Tracey Medeiros. Published by Countryman Press, 2023.
