Corn Quiche

From August 6, 2006: I made this for dinner last night. It was nice served alongside a green salad with sweet grape tomatoes, cucumbers, black olives, pecans and goat cheese dressed with balsamic vinaigrette.  I used saltine crackers instead of cheese crackers  because I don’t usually have cheese crackers on hand….i’ve never liked them much. I had to cook the corn quiche for a total of 35 minutes until it was done (it may be because I used my ceramic quiche pan…everything takes longer to cook in it).

Corn Quiche

For the crust:
2 cups fine crushed cheese crackers
2 T. butter, melted

For the filling:
2 T. butter
2 T. flour
1/4 tsp. salt
1/4 tsp. celery salt
1/8 tsp. ground white pepper
1/2 tsp. onion, minced (or 2 tbsp. fine fresh ones)
1 1/4 cups milk
2 eggs, beaten
2 cups cooked corn (fresh, frozen, or canned)

Preheat oven to 400 degrees F.

Mix the 2 T. of melted butter with the cracker crumbs. Pat into a glass pie plate or quiche
pan, reserving 1/2 cup for later. Set aside.

Melt remaining butter (2 tablespoons) in a saucepan over medium heat, blend in flour, seasonings, and
onion. Then add milk and cook until thickened, stirring constantly.

Beat eggs in a large mixing bowl. Gradually add hot mixture to eggs. Blend well and add corn.

Pour the mixture into the prepared pie plate or quiche pan. Sprinkle the top with the reserved cracker
crumbs.

Bake at 400 degrees for 20 minutes. Let cool 5 minutes. Cut into wedges and serve.

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