Author Notes
My mom and I came up with this as a way to use the large harvest of basil from her backyard garden and take advantage of the fresh, sweet Jersey corn we have in the summer. —jaimec
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Ingredients
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9-inch
frozen pie crust
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2
large eggs
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1 cup
fat free half-and-half
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1 1/2 cups
fresh corn, removed from cobs
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1/2 cup
fresh basil cut into chiffonade, plus more for garnish
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1 pinch
salt
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1 dash
black pepper
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1 pinch
fresh grated nutmeg
Directions
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Thaw the pie crust.
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Preheat oven to 350 degrees.
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Whisk eggs and half-and-half. Stir in corn, basil, salt, pepper and nutmeg.
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Pour into pie crust and bake 35-40 minutes or until set.
Let stand 10 minutes before serving.
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Garnish with extra chopped basil.
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