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1
Preheat oven to 375 degrees F and move rack above middle position.
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2
Lightly butter a standard-sized pie plate.
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3
Melt 1 1/2 tablespoons butter in a medium skillet over medium high heat.
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4
Add onion and cook about 4 minutes, until slightly browned at edges.
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5
Turn heat down to medium, add garlic, and cook 23 minutes, until garlic is fragrant but not browned.
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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.
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7
After stirring, add eggs and mix well.
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8
Pour mixture into prepared pan.
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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.
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10
Sprinkle over pie filling.
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11
Bake (on a rimmed baking sheet for easier handling) about 35 minutes, until slightly puffed, set, and beginning to brown.
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12
Cool 5 to 10 minutes before serving, topped with a dash of paprika and more chives, if desired.
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13
The pie keeps well for a couple days (at least) when prepared and baked in advance.
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14
It would be delicious for an end of summer brunch!
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15
Just add mimosas.
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16
Note: Recipe is vegetarian, if cheese is labeled vegetarian or does not contain animal rennet.
