Fresh Corn Quiche

Name: Fresh Corn Quiche
Ingredients: 1 frozen puff pastry sheet, thawed (half or a 17.3 oz. pkg.); 3 large eggs; 34 cup chopped onion; 1 tablespoon all-purpose flour; 1 tablespoon sugar; 1 tablespoon chopped fresh thyme; 1 teaspoon salt; 1 13 cups half-and-half; 3 tablespoons butter, melted; 2 cups fresh corn kernels

10 ingredients

9 steps

Ingredients

1 frozen puff pastry sheet, thawed (half or a 17.3 oz. pkg.)
3 large eggs
34 cup chopped onion
1 tablespoon all-purpose flour
1 tablespoon sugar
1 tablespoon chopped fresh thyme
1 teaspoon salt
1 13 cups half-and-half
3 tablespoons butter, melted
2 cups fresh corn kernels

Directions

1

Preheat oven to 375.
2

Roll out puff pastry on a lightly floured surface to an 11 inch square.
3

Transfer to a 9-inch glass pie plate; trim edges and place in the refrigerator.
4

In a blender or food processor, combine the eggs, onion, flour, sugar, thyme, and salt.
5

Blend until onion is almost smooth.
6

Add in half and half and butter; blend until smooth.
7

Transfer to a bowl; stir in the corn; pour mixture into prepared crust.
8

Bake 42-45 minutes, until crust is golden brown and filling is set.
9

Cool 15 minutes before serving.