Cheddar Sweet Corn Pie

• Vegetarian

• Produce

  • 3 tbsp Chives, Fresh
  • 4 cup Corn, fresh or thawed kernels
  • 1 Garlic clove, medium
  • 1 cup Yellow onion

• Refrigerated

  • 3 Eggs

• Baking & Spices

  • 1 tsp Kosher or sea salt
  • 1 Paprika
  • 3/4 tsp White pepper, ground

• Bread & Baked Goods

  • 3/4 cup Panko bread crumbs

• Dairy

  • 2 tbsp Butter
  • 2 cup Cheese - i use, soft
  • 2/3 cup Milk - i use half plant milk and half dairy milk or half and half

Found on naturalcomfortkitchen.com

Description

Ingredients

• 2 T butter (plus extra for the dish)
• 1 C finely chopped yellow onion
• 1 medium garlic clove, minced
• 4 C fresh or thawed corn kernels (6 large ears)
• ⅔ C milk - I use half plant milk and half dairy milk or half and half
• 2 C (about 8 oz.) grated soft cheese - I use half mild cheddar and half fontina
• ¾ C panko bread crumbs
• 1 t kosher or sea salt
• ¾ t ground white pepper
• 3 T chopped fresh chives, optional
• 3 eggs
• Paprika (optional)

Directions

• Preheat oven to 375 (F) and move rack above middle position. Lightly butter a standard sized pie plate.
• Melt 1½ tablespoons butter in a medium skillet over medium high heat. Add onion and cook about 4 minutes, until slightly browned at edges. Turn heat down to medium, add garlic, and cook 2 to 3 minutes, until garlic is fragrant but not browned. Combine onion/garlic mixture in a medium mixing bowl with corn, milk, 1½ cup cheese, ½ cup panko, salt and pepper, and chives. After stirring, add eggs and mix well. Pour mixture into prepared pan.
• Melt remaining ½ tablespoon butter, let cool slightly, then combine with ¼ cup panko, ½ cup cheese, ½ tablespoon chives, and a pinch of salt and pepper. Sprinkle over the pie filling. Bake (on a rimmed baking sheet for easier handling) about 35 minutes, until slightly puffed, set, and beginning to brown. Cool 5 to 10 minutes before serving, topped with a dash of paprika and more chives, if desired.
• The pie keeps well for a couple days (at least) when prepared and baked in advance. It would be delicious for an end of summer brunch! Just add mimosas.