Creamy Corn Quiche

Directions

Thaw pie shell at room temperature for about 10 to 15 minutes.

Prick bottom and sides of crust with fork. Bake on cookie sheet at 400℉ (200℃) for 5 minutes.

Reduce oven temperature to 350℉ (180℃).

Place corn in pastry shell and sprinkle with cheese.

Combine eggs, half and half, salt, pepper and nutmeg and pour over corn and cheese.

Bake for 30 minutes.

Drizzle melted butter over top of quiche and sprinkle combined brown sugar and cinnamon on top.

Return to oven for 5 minutes or until center is firm.

Quiche can be made ahead and frozen.

If so, omit topping and the last 5 minutes of baking time.

Defrost and bring quiche to room temperature; add topping and bake in a preheated 350℉ (180℃) oven for 15 minutes.