Corn quiche

Ingredients

• 200 g Corn kernels, fresh
• 280 ml Coconut milk, unsweetened
• 1 1/2 tbsp Olive oil
• 2 1/4 tbsp All purpose flour
• 3/4 pcs Onion, diced
• 1/4 tsp Fine sea salt
• 1/4 tsp White peeper, ground
• 3/4 tbsp Coconut oil
• 140 g Coconut cream, unsweetened
• 5/8 tbsp Tapioca starch
• 3/4 pcs Homemade vegan pie crust

Method

1. Heat oven to 180C.
2. Prepare the sauce; heat the olive oil in a skillet.
3. Add 2 tablespoons flour and starch.
4. Cook until bubbly.
5. Stir in the coconut milk, salt, and pepper.
6. Cook until thickened.
7. Remove from the heat and stir in the coconut cream.
8. Process the onions and coconut oil in a food blender.
9. Add the flour and process until finely chopped.
10. Stir in the corn and combine all with prepared sauce.
11. Transfer the sauce to a prepared pie crust.
12. Bake for 40 minutes or until golden.
13. Cool before slicing.