Call me a heathen. I don’t like the result of the classic quiche recipe. The flan-like consistency creates a conundrum in my brain- “isn’t this supposed to be sweet?”

My quiche recipe should probably be renamed “Scrambled Egg Pie” but that too would be a misnomer.

Frozen or pre-fab pie crusts don’t impress me either and I will have to find some substitute but otherwise, this “quiche” is a favorite in my house.

Roasted Corn Quiche

Based on a recipe available at Epicurious.com

Ingredients:
6 large eggs
1 tablespoon all purpose flour
1 tablespoon sugar
1 teaspoon salt
pepper to taste
3/4 cups half & half
3 tablespoons butter, melted

2 cups fresh corn kernels, cut from about 2 ears, or frozen, thawed
1/2 small onion, coarsely chopped

3/4 cup coarsely chopped mozzarella or pepper jack or mixture

1 deep-dish unbaked pie crust

Roast corn and onions (450 degrees F) on a cookie until golden brown. (About 10 Minutes) Allow to cool a bit. (Quick cool by putting in a dish in the freezer for a few minutes)

Combine eggs, flour, sugar, salt, and melted butter  with a whisk.
Add half and half and butter; whisk just until blended.
Add roasted corn, cheese and onion.
Pour into crust.
Bake 375 deg. F for approximately 25 minutes until filling is slightly puffed and top is golden.
Transfer to rack; cool slightly.
Serve warm.

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