Classic Fresh Corn Cheese Quiche
|Fresh ears of corn||4|
|Eggs||5 , beaten|
|Half and half||1 1⁄2 Cup (24 tbs)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Finely chopped onion||2 Tablespoon|
|Chopped pimento||2 Tablespoon|
|Unbaked 9 inch pastry shell||1|
|Crisp bacon strips||6|
Preheat oven to 400Â°.
Cut the corn kernels off cobs and set aside.
Blend the eggs with half-and-half in a bowl.
Add the cheese, onion, pimiento, salt, and pepper and mix well.
Stir in the corn kernels and pour into pastry shell.
Bake for 25 minutes.
Reduce temperature to 350Â°.
Arrange bacon over corn mixture and bake for 20 minutes longer or until a knife inserted in center comes out clean.