Corn-Cheese Quiche

• 1 pastry for single-crust pie, unbaked
• 3 ears corn (about 1 cup kernels)
• 4 eggs
• 1 cup milk
• 1/2 cup light cream (table)
• 1/2 cup freshly grated parmesan cheese
• 2 tablespoons finely chopped onions
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 6 slices bacon
• parsley (to garnish)

1. Fit pie crust into 9-inch quiche or pie pan.
2. Cut kernels off corncobs; reserve.
3. Beat eggs in a large mixing bowl.
4. Stir in milk, cream, cheese, onion, salt, and pepper; mix well.
5. Add corn.
6. Pour into pie shell.
7. Bake in preheated 375u0b0F oven for 20 minutes.
8. Meanwhile fry bacon until almost done; drain on paper towels.
9. Arrange bacon on top of pie.
10. Bake 10 minutes longer or until knife inserted in custard comes out clean.
11. Garnish quiche with parsley; serve hot.

pastry, corn, eggs, milk, light cream, freshly grated parmesan cheese, onions, salt, pepper, bacon, parsley

Taken from www.food.com/recipe/corn-cheese-quiche-56261 (may not work)