(recipe) Corn Quiche

[Guest guest]

I made this for dinner tonight. It was good. I had

to cook the corn quiche for 35 minutes until it was

done (it may be because I used my ceramic quiche

pan...everything takes longer to cook in it).

 

Corn Quiche

 

For the crust:

2 cups fine crushed cheese crackers

4 tbsp. butter, divided use

 

For the filling:

2 T. flour

1/4 tsp. salt

1/4 tsp. celery salt

1/8 tsp. ground white pepper

1/2 tsp. onion, minced (or 2 tbsp. fine fresh ones)

1 1/4 cups milk

2 eggs, beaten

2 cups cooked corn (fresh, frozen, or canned)

 

Preheat oven to 400 degrees F.

 

Melt two tablespoons of butter and mix with the

cracker crumbs. Pat into a glass pie plate or quiche

pan, reserving 1/2 cup for later. Set aside.

 

Melt remaining butter (2 tablespoons)in a saucepan

over medium heat, blend in flour, seasonings, and

onion. Then add milk and cook until thickened,

stirring constantly.

 

Beat eggs in a large mixing bowl. Gradually add hot

mixture to eggs. Blend well and add corn.

 

Pour the mixture into the prepared pie plate or quiche

pan. Sprinkle the top with the reserved cracker

crumbs.

 

Bake at 400 degrees for 20 minutes. Let cool 5

minutes. Cut into wedges and serve.