Asparagus & Corn Quiche

• 2 teaspoons olive oil
• 2 cups cut fresh asparagus (1/2-inch pieces)
• 1 small onion, finely chopped
• 1/4 teaspoon salt
• 1/8 teaspoon cayenne pepper
• 3 large eggs
• 1/2 cup heavy whipping cream
• 1 tablespoon cornstarch
• 3 medium ears sweet corn
• 1 cup shredded sharp white or yellow cheddar cheese
• 1 refrigerated pie pastry

1. Preheat oven to 350u0b0. In a
2. , heat oil over medium heat. Add asparagus and onion; cook and stir 4-5 minutes or just until tender. Stir in salt and cayenne; remove from heat.
3. In a bowl, whisk eggs, cream and cornstarch until blended. Using a large-hole grater, remove corn from cobs; add to egg mixture. Stir in cheese.
4. Unroll pastry sheet into a 9-in. pie plate; flute edge. Add asparagus mixture; pour egg mixture over top.
5. Bake on a lower oven rack 35-40 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.
6. Securely wrap and freeze cooled, baked quiche in plastic wrap and foil. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350u0b0. Unwrap quiche; reheat on a lower oven rack 35-40 minutes or until heated through and a thermometer inserted in center reads 165u0b0.

olive oil, fresh asparagus, onion, salt, cayenne pepper, eggs, heavy whipping cream, cornstarch, ears sweet corn, shredded sharp white, pastry

Taken from www.tasteofhome.com/recipes/asparagus-corn-quiche/ (may not work)