Corn and Bacon Quiche

Chris came home with 6 ears of corn from Cole's yesterday. I decided to make a corn quiche. I have an old cookbook that I purchased in 1977, A Celebration of Vegetables written by Robert Ackart. That's right, 1977!  

I made a couple of edits, adding bacon and Cheddar and Monterey Jack. I luckily had the crust in the freezer from the Easter Pies, always make extra for days like this.

I used 4 eggs instead of 5 and used 1% milk and a 1/2 cup of heavy cream. I was not about to go back to the store for light cream.

My Ingredients and Method-
4 eggs
1/2 cup 1% milk
1/4 cup heavy cream

Mix the eggs,milk and cream.
Beat the egg mixture with these ingredients-

1 cup uncooked Fresh corn cut from the ear
1/2 onion, chopped
1/2 cup Parmesan
1/2  shredded Cheddar and Monterey Jack
1/2 tsp salt
1/8 tsp pepper
3 strips of cooked bacon

Pour the ingredients into the pie shell.

Bake at 400˚ for 25 minutes and reduce heat to 350˚ and baked for 10 minutes or until the pastry is golden and the custard is set.

The custard was rich and creamy and addition of the bacon and cheeses was perfect!!