Categories: Corn, Main Dish, Quiche

Ingredients

• 1 frozen puff pastry sheet, thawed (half or a 17.3 oz. pkg.)
• 3 large eggs
• 3/4 cup chopped onion
• 1 tablespoon all-purpose flour
• 1 tablespoon sugar
• 1 tablespoon chopped fresh thyme
• 1 teaspoon salt
• 1 1/3 cups half-and-half
• 3 tablespoons butter, melted
• 2 cups fresh corn kernels

Directions

1. Preheat oven to 375°.

2. Roll out puff pastry on a lightly floured surface to an 11 inch square.

3. Transfer to a 9-inch glass pie plate; trim edges and place in the refrigerator.

4. In a blender or food processor, combine the eggs, onion, flour, sugar, thyme, and salt.

5. Blend until onion is almost smooth.

6. Add in half and half and butter; blend until smooth.

7. Transfer to a bowl; stir in the corn; pour mixture into prepared crust.

8. Bake 42-45 minutes, until crust is golden brown and filling is set.

9. Cool 15 minutes before serving.

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