Corn Quiche

1/4 cup butter

1 cup sliced leeks or onions

2 cups corn kernels

a 9 inch unbaked pie shell

1 cup sharp cheddar, grated

3 eggs

12 oz. non fat evaporated milk

salt and pepper to taste

Saute leeks or onions in butter until tender but not brown.

Add corn and saute briefly.

Spread cheese on the bottom of the pie crust, then top with vegetables.

Beat together the eggs, milk, salt and pepper and pour mixture over the vegetables.

Bake at 350 for 35 - 45 minutes or until a knife comes out clean.