I actually made this last year, around this time, when a friend from out of town dropped in for dinner. I had a lot of corn and a lot of bacon around, so I decided to make it into a savory pie that somewhat resembles a quiche, since it uses an eggy custard to bind everything together. It makes me think of the word cornucopia because it's bursting with so much deliciousness. And corn! —fiveandspice
9-inch pie crust, blind baked at 350 for about 35 minutes, until golden brown
pieces center-cut bacon, chopped into lardons
1 3/4 cups
corn kernels removed from the cob (about 5 ears of corn)
medium yellow onion, finely chopped
bell pepper (red or green, or yellow or orange for that matter) seeded and finely chopped
1 1/2 cups
heavy cream or half and half
shredded sharp cheddar
freshly ground black pepper
In This Recipe
Preheat your oven to 400F. Fry the bacon in a large pan until it’s crispy and then transfer it to a plate with a paper towel to drain it.
Pour off all but 2 Tbs. of the bacon grease. Add the onion and peppers and fry them over medium for 7 or 8 minutes until they’re getting tender, then stir in the corn kernels and cook for another couple of minutes. Remove from the heat.
In a bowl whisk together the eggs, milk/cream, salt and pepper.
Sprinkle 3/4s of the bacon in the prebaked pie shell. Then, add 3/4 of the shredded cheese. Scrape the corn, onions, and pepper into the pie crust and gently pour the egg mixture over it. Sprinkle the remaining bacon bits and shredded cheese on top.
Put the pie pan onto a baking sheet with a rim and place in the center of the oven. Bake for 50-55 minutes until the center has set. If the crust starts to get too brown, cover it with foil. Remove from the oven and allow to cool for at least 30 minutes before slicing and serving. This pie is also quite tasty at room temperature. Accompany with a green salad, or some good tomatoes tossed with a little olive oil, fresh basil, and a touch of salt.