Fresh Corn Quiche

By ltrodrigu

Sweet summer corn is at its best right now. Eat it up, six different ways. FYI...if you want to use frozen corn instead, the conversion is 1 10-ounce package of frozen corn = 2 cups kernels = 4 ears fresh corn

Ingredients

• pie dough
• 4 slices cooked, crumbled bacon
• 1/2 cup fresh corn
• 1 cup grated Jack cheese
• 4 eggs, beaten
• 2 cups heavy cream
• salt, to taste

Preparation

Step 1

Preheat oven to 425°F. Fit a 9-inch pie plate with pie dough. Line with foil and weight with pie weights. Bake 10 minutes. Remove foil and pie weights. Reduce heat to 300°F. Mix bacon, corn, Jack cheese, eggs, heavy cream, and salt in a bowl. Pour into shell. Bake 40 minutes