Corn for Breakfast Quiche

Corn For Breakfast Quiche from The American Country Inn and Bed and Breakfast Cookbook 16 ounces fresh or frozen corn niblets 1 pound grated cheddar cheese 8 eggs 2 cups half and half 1 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon nutmeg dash cayenne 1/4 cup parmesan cheese Grease a 9 by 13 inch baking dish. Layer the corn and cheddar cheese in the prepared dish. In a large bowl combine the butter, eggs, half and half and seasonings. Pour over the corn and cheese. Sprinkle with the parmesan cheese. Bake in a 350 degree oven for 45 minutes until lightly browned. Cool slightly before cutting. Serves 8. Denise

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