Gluten Free Corn Quiche with Caramelized Onion or Chiles

Ingredients:

• 1 recipe Flaky Gluten Free Pie Crust OR Traditional Gluten Free Pie Crust OR Gluten Free Puff Pastry
• 4 ounces (1/4 pound) shredded Monterey Jack cheese
• 1 cup fresh or frozen corn (or steamed broccoli, spinach, etc.)*
• 1/2 cup Caramelized Onion (or 1/4 cup canned gluten free diced green chiles, drained)
• 1-1/2 cups heavy whipping cream (or half & half)
• 3 large eggs
• 1/4 teaspoon white pepper (or 1/2 teaspoon ground cumin if using chiles)
• 1/4 teaspoon salt

Instructions:

1. Make the gluten free pie crust dough of your choosing. Preheat the oven to 450ºF. Press the dough into a 9-inch pie plate. Line the dough with parchment paper and fill with dry beans. Bake on the center shelf for 10 minutes.
2. Remove from the oven. Remove beans and parchment paper. Place back in the oven and bake for an additional 5 minutes.
3. Remove from oven and transfer pie crust to a wire rack to cool. Reduce the oven's temperature to 375ºF.
4. In a bowl, toss together the corn, onion, and chiles, if using. Transfer the mixture to the pie crust.
5. Sprinkle the cheese on top.
6. In the same bowl, whisk together the cream, eggs, cumin, and salt. Pour over the onion and cheese in the crust.
7. Bake on center shelf of the oven for 35 to 45 minutes or until the filling puffs up and a knife inserted into the center comes out clean.
8. Remove from the oven and allow to cool on a wire rack for 10 minutes prior to serving.

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