CORN QUICHE

FOR THE CRUST:
2 cups fine crushed cheese crackers
6 tbsp. butter, divided use
FOR THE FILLING:
2 tbsp. flour
1/2 tsp. salt
1/4 tsp. celery salt
1/8 tsp. ground white pepper
1/2 tsp. onion, minced (or 2 tbsp. fine fresh ones)
1 1/4 cups milk
2 eggs, beaten
2 cups cooked corn (fresh frozen canned)

Preheat oven to 400 degrees F.

PREPARE THE CRUST:
Mix cracker crumbs and two tablespoons butter. Pat into a glass pie plate or quiche pan, reserving 1/2 cup for later.

PREPARE THE FILLING:
Melt remaining butter (4 tablespoons), blend in flour, seasonings, and onion. Then add milk and cook until thickened (medium heat), stir constantly.

Beat eggs in a 1 1/2 quart mixing bowl. Gradually add hot mixture to eggs. Blend well and add corn.

Pour pie plate or quiche pan on top of crumbs. Sprinkle with the reserved cracker crumbs.

TO BAKE:
Bake at 400 degrees for 20 minutes. Let cool 5 minutes.

Cut into wedges to serve.

Servings: 6