Corn and Cheddar Quiche

Ingredients

1 pie crust shell
4 large eggs
2 cups half and half
3/4 teaspoon salt
1/4 teaspoon pepper
3/4 cup corn, well drained
1/4 cup onion, diced and sautéed until nearly cooked
1/4 cup bell pepper, diced and sautéed until nearly cooked
1 cup grated cheddar cheese

Directions

Preheat the oven to 375 degrees.  Place the oven rack on the lower 1/3.

1. From the crust in a nine-inch pan, preferably a silver or light colored pan.
2. Whisk together the eggs, half and half, salt, and pepper.
3. Stir in the cooked vegetables and grated cheese.  Pour the filling into the unbaked pie shell.
4. Bake until the internal temperature of the filling is at least 165 degrees but not more that 185 degrees (about 45 minutes).

Recommended

• My Favorite Seafood Quiche

• New Potato, Ham and Cheddar Quiche

• Turkey and Broccoli Quiche

• Broccoli, Corn, and Red Bell Pepper Quiche

• Quiche Lorraine

• Apple, Bacon, and Cheddar Quiche

• Mushroom Quiche

• Spinach and Swiss Quiche

• Spinach, Bacon, and Swiss Quiche

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