Instructions

Heat oven to 450 degrees F.

Prepare your pie crust, prick and blind bake.

What is blind baking? I learned a long time ago, post-college days, which you need to bake the shell before OR you are going to have a sticky, slimy quiche that your hubs (during the first year of marriage) will politely choke down and not make you cry.

How to Blind Bake Pie Crust: Blind baking is simple. You just need these tools: aluminum foil, baking sheet, and pie weights. I might have lost you with the last one; who has pie weights?? If you don't, it’s a small investment you can make at Bed, Bath, and Beyond or any specialty food store. Or you can go the dried bean route. Cheaper.

Preheat oven to 425 degrees F, and lower the oven rack with a baking sheet.

The first step is to fold your premade pie crust dough over your pie plate and press down to the sides. Fold under edges on the rim, pinch to flute. I typically fork prick the bottom, to keep out bubbles.

Place a double layer of aluminum foil across the bottom of pie crust and up the sides a bit. Evenly spread your weights or dried beans on top of the foil-covered bottom.

Place the pie crust onto the preheated baking sheet and reduce the oven temperature to 400 degrees F. Bake 10 to 12 minutes, or until edges start to turn golden and peek to see if the bottom isn't translucent or raw looking.

Remove from oven. Lift foil and pie weights or beans and set aside. Save the beans for next time you bake, but can’t eat them since they aren't good once baked.

You've blind bake your crust now it’s time to fill it up!

Quiche Filling:

In a small skillet heat olive oil over med-high heat.

Cut fresh corn off the cob to equal a cup into a bowl. Sprinkle 2 tablespoons. of corn seasoning and toss to coat corn. Add seasoned corn to skillet and saute, stirring occasionally for 3 minutes. Add in the green onions and continue cooking for another 3 minutes. Turn off heat and set skillet aside.

In a large bowl beat eggs with half-and-half. Add a pinch of MW+GF corn seasoning.

Begin layering in pie crust in this order: seasoned corn/onion mixture, crumbled bacon, cheese and egg mixture.

Bake for 8 minutes, then reduce heat to 350 degrees and bake for 25 minutes longer. I'd invest in one of these cool pie crust shields. Nobody likes burnt edges.

Allow quiche to cool 45 minutes before serving. Garnish with chopped green onion and bacon.