 |
Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 8 |
|
This is a very old recipe of mine. Just a pretty and delicious way to serve that yummy summer corn! Ingredients:
1 (9 inch) deep dish pie shells, flute edges high |
4 eggs, lightly beaten |
1 1/4 cups whipping cream |
1 teaspoon salt |
1 tablespoon grated yellow onion (or finely chopped) |
1 1/2 cups fresh corn kernels |
1 cup grated extra-sharp cheddar cheese |
paprika |
1 tablespoon finely chopped fresh parsley |
Directions:
1. Preheat oven to 425º.
2. Prick crust well on bottom and sides with fork, par-bake pastry crust with parchment paper and pie weight beans for 5-7 minutes until firm but not brown. (Remove beans and parchment paper.)
3. Stir together rest of ingredients except paprika and parsley. Pour carefully into pie shell.
4. Sprinkle with a little paprika.
5. Bake 10 minutes, reduce heat to 350º and bake 30 minutes longer or until center is almost firm. Cool about 10 minutes.
6. Garnish with fresh chopped parsley if desired.
|
|