1 pie crust shell
4 large eggs
2 cups half and half
3/4 teaspoon salt
1/4 teaspoon pepper
3/4 cup corn, well drained
1/4 cup onion, diced and sautéed until nearly cooked
1/4 cup bell pepper, diced and sautéed until nearly cooked
1 cup grated cheddar cheese
Preheat the oven to 375 degrees. Place the oven rack on the lower 1/3.
- From the crust in a nine-inch pan, preferably a silver or light colored pan.
- Whisk together the eggs, half and half, salt, and pepper.
- Stir in the cooked vegetables and grated cheese. Pour the filling into the unbaked pie shell.
- Bake until the internal temperature of the filling is at least 165 degrees but not more that 185 degrees (about 45 minutes).