Fresh Corn and Cheddar Quiche
Watermelon and Red Onion Salad
Ingredients
- 1 Tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 3 ears corn, shucked and kernels removed
- 6 large eggs, lightly beaten
- 2 cups shredded Cheddar cheese
- 2 cups half-and-half
- ½ tsp salt
- ½ tsp cayenne pepper
- ½ (14.1-oz) pkg refrigerated pie crust
Instructions
- Preheat oven to 350°F.
- Heat oil in a large skillet over medium-high heat. Add onion, corn and garlic; cook 6 minutes or until tender.
- Stir together eggs, cheese, half-and-half, salt and pepper.
- Coat a 9-inch deep-dish pie plate with cooking spray; line pie plate with crust .
- Fold edges of crust under and flute.
- Spoon corn mixture in bottom of crust, and pour egg mixture over top.
- Bake 1 hour and 10 minutes or until custard is set (shield edges of crust if it begins to overbrown).
- Let quiche stand 15 minutes before slicing.
Side Dish Ingredients
- 6 cups cubed seedless watermelon
- ¾ cup thinly vertically sliced red onion
- 1 Tbsp extra virgin olive oil
- 1 Tbsp white wine vinegar
Side Dish Instructions
- Combine watermelon, onion, olive oil, and vinegar, in a large bowl, tossing gently.
- Season to taste with salt and pepper.
Vegetarian Meal Plan
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