Cheddar Sweet Corn Pie

1. 1

   Preheat oven to 375 degrees F and move rack above middle position.

2. 2

   Lightly butter a standard-sized pie plate.

3. 3

   Melt 1 1/2 tablespoons butter in a medium skillet over medium high heat.

4. 4

   Add onion and cook about 4 minutes, until slightly browned at edges.

5. 5

   Turn heat down to medium, add garlic, and cook 23 minutes, until garlic is fragrant but not browned.

6. 6

   Combine onion-garlic mixture in a medium mixing bowl with corn, milk, 1 1/2 cup cheese, 1/2 cup panko, salt and pepper, and 2 tablespoons chives.

7. 7

   After stirring, add eggs and mix well.

8. 8

   Pour mixture into prepared pan.

9. 9

   Melt remaining 1/2 tablespoon butter, let cool slightly, then combine with remaining panko, remaining cheese, 1/2 tablespoon chives, and a pinch of salt and pepper.

10. 10

    Sprinkle over pie filling.

11. 11

    Bake (on a rimmed baking sheet for easier handling) about 35 minutes, until slightly puffed, set, and beginning to brown.

12. 12

    Cool 5 to 10 minutes before serving, topped with a dash of paprika and more chives, if desired.

13. 13

    The pie keeps well for a couple days (at least) when prepared and baked in advance.

14. 14

    It would be delicious for an end of summer brunch!

15. 15

    Just add mimosas.

16. 16

    Note: Recipe is vegetarian, if cheese is labeled vegetarian or does not contain animal rennet.

* Per serving · 4 servings · Values may vary.