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Corn Quiche

  • 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.

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