Photo by Chelsea Kyle, Food Styling by Ali Nardi
The Mainstay Inn offers this simple brunch dish.
Recipe information
Yield
6 servings
Ingredients
3 large eggs
½ small onion, coarsely chopped
1 tablespoon all purpose flour
1 tablespoon sugar
1 teaspoon salt
1⅓ cups half and half
3 tablespoons butter, melted
2 cups fresh corn kernels (cut from about 2 ears) or frozen, thawed
1 deep-dish frozen pie crust, thawed
Preparation
Preheat oven to 375°F. Combine first 5 ingredients in processor; blend until onion is finely chopped. Add half and half and butter; process just until blended. Transfer to large bowl. Mix in corn. Pour into crust. Bake until filling is slightly puffed and top is golden, about 50 minutes. Transfer to rack; cool slightly. Serve warm.
Recipe notes
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