- Serves 6-8.
- 1 bunch green onions
- 2 ears fresh corn
- 2 Tablespoons olive oil
- 1 Tablespoon fresh thyme, chopped
- Coarse salt and freshly grated pepper
- 1/2 cup milk
- 1/2 cup heavy cream
- 2 eggs
- 6 oz. Gruyere or jack cheese, shredded
- 1 unbaked piecrust
- Freshly grated nutmeg
Preheat oven to 350°. Cut off 1 inch of onion tops, then cut onions into 1/2-inch pieces. Sauté onion in olive oil until translucent. Cut kernels off corn, then add corn, thyme, and salt and pepper to taste, and continue cooking an additional 3 to 5 minutes. Place corn and onion mixture in the unbaked piecrust.
Whisk together milk, cream, and eggs. Sprinkle half of cheese over corn mixture. Pour milk mixture over corn mixture and cheese; grate fresh nutmeg over quiche. Top with remaining 3 ounces of cheese. Bake 30 to 45 minutes or until center is set.