This is a perfect treat for breakfast, afternoon tea, or
just about any other time of the day. I
made some for a before parade snack at home and everyone devoured it in no
time. Starbucks French Roast goes perfectly well with it!!!
A Ingredients
Butter, room temp
1/2 cup
Cream cheese 3 oz
All Purpose flour 1 cups
B Ingredients
Milk
2/3 cup
Whipping cream 2/3
cup
Eggs 3 heads
Butter 3 tablespoon
Onion, chopped
½ head
All-Purpose flour 1 tablespoon
Salt 1 teaspoon
C Ingredients
Corn kernels
2 cups
Directions:
1. Mix the butter and cream cheese in a mixing bowl with a
fork until mixed, add the flour in 3 batches, mix with a fork with each
addition, until all the flour is absorbed into the dough.
2. Pour the mixture out onto a lightly floured surface,
knead with hands until a dough is formed, wrap in plastic wrap and chill in
frig for 1 hour.
3. Measure all B ingredients into a blender or food
processor, beat well, let sit in room temperature before baking.
4. After one hour, preheat oven to 350°F/180°C,
remove the pie dough from the oven and roll into a 10.5 inch circle to fit a 9
inch pie plate. Pour the corn kernels
into the pie, then pour the B mixture into the pie. Knock the pie plate on a chopping board to
remove air bobbles inside.
5. Bake in the oven. 350°F/180°C for
45 minutes. Take the quiche out, if the
center is still jiggling, then bake an additional 10-13 minutes. If still not sure, insert a wooden toothpick
into center, if it comes out clean, the quiche is ready.
6. Let cool on a wire rack for 15-30 minutes before slicing.
Servings: 6-8
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