Crustless Corn Quiche

[Guest guest]

Crustless Corn Quiche

 

Adapted from The Church Supper Cookbook

by David Joachim

 

Serves 6

 

3 eggs

1 c whole milk or half-and-half

4 T melted butter

2 c fresh corn kernels, or one 16-ounce package frozen

corn, thawed

1/2 t salt

1/4 t pepper

pinch of cayenne pepper

1/4 t nutmeg

1/2 pound Vermont cheddar cheese, thinly sliced

2 T grated parmesan cheese

 

 

1. Beat together eggs, milk, and butter. Stir in corn,

salt, pepper, cayenne, and nutmeg.

 

2. Place half of mixture in a buttered pie pan or 1

½-quart baking dish. Spread with cheddar cheese, top

with remaining corn mixture, and sprinkle with

Parmesan cheese. Bake at 325°F for approximately 45

minutes, or until set. Let stand a few minutes before

cutting.