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Fresh Corn Quiche

    3 large eggs
    1/2 small onion, coarsely chopped
    1 tablespoon all purpose flour
    1 tablespoon sugar
    1 teaspoon salt
    1 1/3 cups half and half
    3 tablespoons butter, melted
    2 cups fresh corn kernels (cut from about 2 ears)
    1 cup grated cheddar cheese, divided
    1 deep-dish frozen pie crust, thawed

Preheat oven to 375F. Combine first 5 ingredients in processor;
blend until onion is finely chopped. Add half and half and butter;
process just until blended. Transfer to large bowl. Mix in corn and
1/2 cup cheddar cheese. Pour into crust. Bake until filling is
slightly puffed and top is golden, about 50 minutes. Five minutes
before it is done, sprinkle remaining cheddar on top. Transfer to
rack; cool slightly. Serve warm.

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