If you are looking for a recipe for delicious Corn Quiche, you are in the right place. This recipe is perfect for any summer brunch or dinner party. The filling is delicious, and it’s easy to make. All you need is eggs, milk, and butter. You can use any type of cheese that you like – cheddar, parmesan, cayenne, or nutmeg are all great choices. Then, prepare the crustless quiche by following these simple instructions.
I am not fancy. I didn’t go to etiquette school, I don’t wear shoes with red soles, I would rather spend money on fancy chocolate than fancy makeup, and I don’t eat quiche. Quiche has always seemed like the dish you would find at a fancy, stuffy brunch that people named Benedict, Girtrude or Bunny go to.
(I apologize if your name is either Benedict, Girtrude or Bunny, I’m sure you’re pleasant.)
So the other day I had some leftover pie dough and decided to somehow use it, for a late breakfast Kyle and I were to enjoy on a lazy Sunday. I had crust. I had corn. and I had cheese. So I thought I would make some sort of egg-cream-corn filling and top with plenty of cheese, with a flaky crust on the bottom and up the sides. I snooped around a bit on the internet and realized…. I am making quiche!
I told Kyle I was making quiche and he instantly said ‘Eww, please no. Nothing that eggy’. I called my Mom and told her I was making a quiche and she said ‘Eh, I don’t like quiche’. What’s the deal? Had I said to Kyle ‘You want a delicous breakfast that will consist of flakey pie dough, sweet corn filling and broiled browned cheese on top?’ He would have said yes instantly. So why does quiche have a had rep? Is it the word? Should we just go ahead and rename it to absolutely delicious breakfast pie or something?
I mean seriously, anything that has flaky crust on the bottom and broiled cheese on top is sure to be a winner. Especially since I used Grammy’s Perfect Pie Dough! Add some sweet corn and we have perfection.
Fresh Corn Quiche
- 4 Eggs
- 2 cups Half & Half or 1 cup Heavy Cream/1 cup Milk
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
- 1/8 tsp Ground Nutmeg
- 1 1/2 cup Fresh Corn
- Shredded Cheddar Cheese for topping
- Avocado slices optional
- Preheat oven to 400 degrees
- Prepare pie dough and line pie pan (or two baking pans) with pie dough. Set aside.
- In a bowl whisk together eggs, half & half, seasonings, and corn. Pour mixture over the pie crust.
- Top with as much shredded cheese as you prefer. For a cheesier quiche add shredded cheese to the liquid mixture.
- Bake for 30 minutes (20 – 25 for smaller dishes) until filling is set, and turn on your broiler, until cheese on top is browned and bubbly.
- Let cool at least 5 minutes before slicing and serving.
Tips and Tricks
To prepare the filling, you will first need to saute onions in butter until golden brown. Next, add the remaining ingredients. Be sure to drain the Ro-Tel and corn well, so that they don’t become watery. Grease a deep baking dish with non-stick cooking spray or butter. Once greased, place the pan on a baking sheet and bake for 45 to 55 minutes. You can also bake the quiche ahead and reheat it later.
This recipe is so easy to prepare that even kids can help make it. All you need is a skillet and a pan. After that, simply stir in the other ingredients. Then, transfer the mixture into the pie pan. Then, bake for 20 to 25 minutes, or until set. To make this recipe more healthy, you can also use dairy-free milk and replace the ham with cooked sausage. If you are on a Weight Watchers program, this recipe is a great choice.
Once the crustless crust is baked, you can modify the filling to meet your dietary restrictions. Substitute other vegetables such as carrots or zucchini, or cook ham or sausage instead of corn. And, of course, you can use any cheese you like. For an extra-healthy meal, you can even use canned corn kernels. It’s a perfect recipe for any occasion. The crustless quiche is also perfect for Weight Watchers.
For this recipe, you’ll need to prepare a deep dish pie pan. You’ll need a pie pan to bake the quiche. Once the crustless crust is baked, transfer the prepared pie pan to a baking sheet. You’ll need one for the other. Then, place the pie pans on top of the baking sheet. Once the crustless crust is cooked, you can then add the filling. This recipe is a wonderful way to add a little something special to a regular brunch or meal.
When making a Corn Quiche, make sure to chill the pie dough for at least 30 minutes before you begin baking. Then, remove it from the fridge and allow it to cool for two or three minutes before cutting. When you’re ready to bake, the crust should be lightly brown after 15 minutes. After that, prick the top with a fork. Then, bake the pie until the crust is set. Then, remove it and serve the Corn-based quiche.
The corn is added to the batter. The crustless crust will allow you to make two quiches. Each one will yield six to twelve slices. The whole dish will be about 12 WW points, so it’s a great meal for a weeknight meal or breakfast. The crustless crust will help prevent the quiche from being watery. After baking, the crustless crust will become the crust. The crustless crust will create a delicious and healthy corn quiche.
While it’s not the healthiest option, this delicious recipe is the perfect breakfast or dinner. It’s not only filling, but it’s also a filling meal. You can enjoy it for breakfast or a savory dinner. With the added benefit of a crustless crust, it’s easy to serve as a meal on a busy night. It’s also a tasty way to get your veggies in.
To make this quiche guilt-free, use a crustless crust and reduce the amount of butter in the filling. This recipe is a great breakfast choice that’s full of veggies and corn. This recipe can also be divided into two or six equal-sized slices, making a lower-carb breakfast. Then, divide the pie into two or six slices and freeze the rest. It will keep for up to 3 days.