Fresh Corn Pie

 In my never ending search for recipes using fresh corn, I discovered this recipe on a website called Just a Pinch. It's just a simple quiche, perfect for a light meal, and it's easy to throw together in no time at all. Full disclosure, this version isn't exactly the same as the original recipe. I tweaked it ever so slightly to fit the ingredients I had on hand, but it's still basically the same thing. If you don't happen to have fresh corn, you can still make it using frozen corn. But, of course, fresh is always better!
 Serve it with a light salad and a glass of sweet tea and you have a perfectly summery delicious brunch. Definitely add this one to your summer repertoire!


1 9" deep dish pie shell with fluted edges
5 large eggs
1 1/4 cup heavy whipping cream
1 tsp salt
1/4 tsp black pepper
1 large scallion, finely chopped
1 1/2 cups fresh corn kernels
1 cup shredded sharp Cheddar cheese
1 tbs fresh parsley, chopped
paprika

Heat oven to 425ºF.
Prick crust well on bottom and sides with a fork. Line the crust with parchment paper, fill with pie weights, and par-bake the crust for 5-7 minutes. Remove parchment paper and pie weights.
In a large mixing bowl, stir together remaining ingredients except paprika. Carefully pour into pie shell. Sprinkle paprika over the top. Bake 10 minutes. Reduce heat to 350ºF and bake for an additional 30 minutes or until center is almost firm. Cool 10 minutes and serve.



Tips:
Tbh, I debated whether or not the crust needed to be par-baked with weights before adding the filling. It's not my usual method whenever I bake a quiche. But since I happened to have parchment and pie weights, I went with it. Not sure what pie weights are? I just use uncooked navy beans. You crumple up a piece of parchment paper which makes it easier to line the pie crust, then you pour the navy beans on top, filling up the plate. This is so you can bake the crust before adding the filling, which keeps it nice and crisp. (this is called "blind baking", btw). If you were to try this without the beans to weigh the crust down, then the pastry would likely slide down the sides of the pie dish and lose its form. After the crust is baked, then you remove the beans and parchment, let them cool, put them in a container and use them again and again whenever you want to blind bake a crust. I've literally had the same beans for years and years!