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Fresh Corn Quiche

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Serves | Prep Time | Cook Time 40-50

Why I Love This Recipe

I have a friend who is a great cook. He invited me to be the judge of a quiche baking contest once. After he won the contest(with my unbiased judging of course), he handed me the winning quiche to take home. I got hungry on the way home and started eating it with my bare hands while driving(do not try this please). The quiche was so delicious, before I know it, I had eaten almost the entire quiche and ended up with crumbs all over my face, fingers, car seat, jeans and shirt(this probably qualifies as one of my favorite food memories), but it sure was satisfying!

Ever since then, I have been inspired to bake quiche. This is a quiche I made last week on a ski trip to Washington. We had it for breakfast and everyone fought over the left-over as a midnight snack!

This recipe can also be made without the crust.

My friend(Winner of quiche baking contest)Best Pie Crust

Ingredients You'll Need

3 cups flour
1 tsp salt
1 1/2 cups vegetable shortening
1 egg
4 tsp water
1 tsp vinegar (apple cider works best)
Filling Ingredient:
4 large eggs
2 small onion
1 tablespoon all purpose flour
1 teaspoon salt
1 cups half and half
2 tablespoons melted butter
2 ears of fresh corn kernels


Cut the shortening into the flour DO NOT use a mixer

Makes 2 regular size pie crust(cut in half for this recipe).

Preheat oven to 350° and bake the crust for 20 minutes or until slightly golden. Set aside to cool.

Preheat oven to 375F. Combine eggs, onion, flour and salt in processor; blend until onion is finely chopped. Add half and half and butter; process just until blended. Transfer to large bowl. Mix in corn. Pour into cooled crust. Bake until filling is slightly puffed and top is golden, about 40-50 minutes. Transfer to rack; cool slightly. Serve warm

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