Quiche of the week: Fresh corn and green peppers

Local sweet corn was 8 for 88 cents this week, so we stocked up. Besides eating a number of ears just buttered and delicious, I also incorporated some into our quiche of the week, and then Matt had the brilliant idea to make creamed corn (which I'd never made, or I think even had, before). Here's how we did it:

Sweet corn and green pepper quiche

I started with our basic quiche recipe, which is:

Crust (adapted from Betty Crocker's basic pie crust):
1 cup whole-wheat flour
1/3 cup chilled lard or other fat
1 pinch salt
2-3 Tbsp cold water

Combine flour and salt. Mix in fat (I use my hands) until mixture resembles coarse crumbs. Add in water bit by bit until mixture forms a workable ball. Press into 8-9" square or round pan (I use a cast-iron skillet).

Vegetables
Cut the corn from 2-3 ears and slice up 1/2 to 1 medium green pepper. Saute gently in lard, butter, or olive oil until soft.

Quiche
4 eggs
2 cups whole milk
Salt & pepper to taste
Handful of shredded or sliced cheese

Place cheese on top of unbaked pie crust. Place gently sauteed vegetables (in this case, fresh sweet corn cut off the cob, and green pepper slices) on top of cheese. Beat together eggs, milk, salt, and pepper and pour on top of cheese and vegetables. Bake for 15 minutes at 425, then turn down to 300 for another 30 minutes. Remove when just set in center.