Fresh Corn Cheese Quiche
|Fresh ears of corn||4|
|Milk||1 1⁄4 Cup (20 tbs)|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
|Chopped pimiento||2 Tablespoon|
|Baked 9 inch pastry shell||1 (In A Glass Pie Plate)|
Place bacon slices on paper plate or on a microwave roasting rack placed in a 12- x 8-inch glass baking dish.
Cover with paper towel.
Microwave at HIGH 5 to 7 minutes or until crisp.
Cut corn off the cob and set aside.
Beat eggs in a glass bowl.
Add milk, cheese, pimiento, salt, and pepper.
Microwave at MEDIUM 2 to 3 minutes or until heated through.
Stir well and add corn.
Pour egg and corn mixture into the baked pastry shell.
Microwave at MEDIUM 13 to 17 minutes or until firm around edges.
Center should be slightly soft, but will firm on standing.
Sprinkle top with paprika.
Arrange bacon slices over top and garnish with parsley.