CRUSTLESS CORN QUICHE

CRUSTLESS CORN QUICHE

Adapted from The Church Supper Cookbook
by David Joachim

Serves 6

3 eggs
1 c whole milk or half-and-half
4 T melted butter
2 c fresh corn kernels, or one 16-ounce package frozen
corn, thawed
1/2 t salt
1/4 t pepper
pinch of cayenne pepper
1/4 t nutmeg
1/2 pound Vermont cheddar cheese, thinly sliced
2 T grated parmesan cheese


1. Beat together eggs, milk, and butter. Stir in corn,
salt, pepper, cayenne, and nutmeg.

2. Place half of mixture in a buttered pie pan or 1
½-quart baking dish. Spread with cheddar cheese, top
with remaining corn mixture, and sprinkle with
Parmesan cheese. Bake at 325°F for approximately 45
minutes, or until set. Let stand a few minutes before
cutting.