jaimec's Notes:
9-inch frozen pie crust Ask a question about this ingredient
2 large eggs Ask a question about this ingredient
1 cup fat free half-and-half Ask a question about this ingredient
1 1/2 cup fresh corn, removed from cobs Ask a question about this ingredient
1/2 cup fresh basil cut into chiffonade, plus more for garnish Ask a question about this ingredient
1 pinch salt Ask a question about this ingredient
1 dash black pepper Ask a question about this ingredient
1 pinch fresh grated nutmeg Ask a question about this ingredient
Thaw the pie crust.
Ask a question about this stepPreheat oven to 350 degrees.
Ask a question about this stepWhisk eggs and half-and-half. Stir in corn, basil, salt, pepper and nutmeg.
Ask a question about this stepPour into pie crust and bake 35-40 minutes or until set. Let stand 10 minutes before serving.
Ask a question about this stepGarnish with extra chopped basil.
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Joanne Chang is the pastry chef/owner of Flour Bakery+Cafe and chef/co-owner of Myers+Chang in Boston.
I really like the sound of this! I make a tomato basil tart that is similar ,but, the corn sounds like it would be even better.