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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) or frozen, thawed
1 deep-dish unbaked pie crust

Preheat oven to 375 degrees F.
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. Pour into crust. Bake until filling is slightly puffed and top is golden, about 50 minutes.
Transfer to rack; cool slightly. Serve warm.