If this looks familiar...when I was new to epinions...I put this review in wrong category...under QUICK MEALS...sorry for the misunderstanding...
Bon Appetit and Gourmet offer much to ogle and salivate over. I enjoy both publications [I think they have same parent publisher.]
I go for the simple and easy endeavors but I like to read the complex recipes and imagine the process! Any recipe that takes two or three columns to explain is not for me!!
BTW, I purchase all my magazines from local library for twenty five cents!! I am too spoiled now [my cheap thrill nature] to pay full price for magazines.
Quick Corn Quiche is perfect for fall meals, Thanksgiving, and Christmas. It is similar to my regular quiche recipes but those I use for breakfast/brunch. This is modified from the August 2000 BON APPETIT, page 112
Quick Corn Quiche
3 large eggs
1/4 cup dehydrated onion
1 tablespoon all purpose flour
1 tablespoon sugar
1 teaspoon salt
1 1/3 cups half and half
3 tablespoons butter, melted
2 cups frozen corn [I like white shoepeg, usually Hanover's]
1 deep dish frozen pie crust, thawed
Preheat oven to 375 degrees.
Combine eggs, flour, sugar, and salt in blender or food processor. Process briefly.
Add half and half and butter and process a few seconds. Transfer to large bowl [one with pouring spout, if possible]
Mix in corn. Sprinkle dried onion in bottom of piecrust.
Pour mixture from bowl into pie crust.
Bake until filling is slightly puffed and golden on top, about 50 minutes. Serve warm.
Other info:
Easy to make the day before and microwave when ready to serve. [Use non-aluminum pie pan if doing this]
Shredded Cheddar would be good in this, maybe omit the salt if using the Cheddar.
The dehydrated onion absorbs into the crust and makes a non-soggy bottom of pie.
Use heavy cream instead of half and half and omit butter.
Happy Eating!!! We owe it all to Native Americans who first showed New World settlers how to eat corn!
Bon Appetit Magazine is America's number one publication for food and entertaining. Every issue of Bon Appetit Magazine is filled with easy and delici...More at Magazineline
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