Cheddar Sweet Corn Pie

Directions

1. 1
   Preheat oven to 375 degrees F and move rack above middle position.
2. 2
   Lightly butter a standard-sized pie plate.
3. 3
   Melt 1 1/2 tablespoons butter in a medium skillet over medium high heat.
4. 4
   Add onion and cook about 4 minutes, until slightly browned at edges.
5. 5
   Turn heat down to medium, add garlic, and cook 23 minutes, until garlic is fragrant but not browned.
6. 6
   Combine onion-garlic mixture in a medium mixing bowl with corn, milk, 1 1/2 cup cheese, 1/2 cup panko, salt and pepper, and 2 tablespoons chives.
7. 7
   After stirring, add eggs and mix well.
8. 8
   Pour mixture into prepared pan.
9. 9
   Melt remaining 1/2 tablespoon butter, let cool slightly, then combine with remaining panko, remaining cheese, 1/2 tablespoon chives, and a pinch of salt and pepper.
10. 10
    Sprinkle over pie filling.
11. 11
    Bake (on a rimmed baking sheet for easier handling) about 35 minutes, until slightly puffed, set, and beginning to brown.
12. 12
    Cool 5 to 10 minutes before serving, topped with a dash of paprika and more chives, if desired.
13. 13
    The pie keeps well for a couple days (at least) when prepared and baked in advance.
14. 14
    It would be delicious for an end of summer brunch!
15. 15
    Just add mimosas.
16. 16
    Note: Recipe is vegetarian, if cheese is labeled vegetarian or does not contain animal rennet.