Corn Quiche

by Gillian Markson | More from this Blogger

30 Aug 2006 11:39 AM

Corn Quiche

2 cups fine cheese cracker crumbs 6 tablespoons butter or margarine 2 tablespoons flour 1/2 teaspoon salt 1/4 teaspoon celery salt 1/8 teaspoon pepper 1/2 teaspoon instant onion, minced 1 1/4 cups milk 2 eggs, beaten 17-ounces can whole kernel corn, drained

Mix crumbs with 4 tablespoons melted butter. Reserve 1/2 cup for top of quiche. Line a 9-inch pie pan with remaining crumbs, pressing down slightly to make a smooth shell. Melt remaining butter and blend in flour, seasonings, and onion. Add milk and cook, stirring, until thickened. Gradually add hot mixture to eggs. Stir in corn and pour carefully into shell. Sprinkle with reserved crumbs. Bake at 400 degrees for 20 minutes and then let stand 5 minutes before serving.

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