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I serve cut-up fresh fruit with this comforting quiche, which my vegetarian son really enjoys. You could also pair it with a slice or two of ham. Try it for brunch or dinner. —Donna Gonda North Canton, Ohio
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Nutritional Facts 1 piece equals 285 calories, 17 g fat (9 g saturated fat), 116 mg cholesterol, 473 mg sodium, 26 g carbohydrate, 1 g fiber, 6 g protein.
Originally published as Golden Corn Quiche in Taste of Home June/July 2008, p41
Sparkling Wine
Enjoy this recipe with a sparkling wine.
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Reviewed on Apr. 13, 2011 by Sarah_Marie_Bee
The first time I made this, it turned out fair. I followed the recipe exactly. The second time I made it, I made sure to double foil the edge of the pie crust and I made the following changes: 3/4 cup cream, 3 eggs, 1/4 cup chopped onion, same amount of flour, sugar and salt...but I added 1/2 cup softened cream cheese and pureed half the corn. I sprinkled the bottom of the crust with the other half of the thawed corn and poured the blender mixture over it and baked at 350 degrees for 45 minutes. Fabulous!
Reviewed on Mar. 20, 2011 by Joan a Rehome
Made it for some unexpencted overnight quests. They loved it. I made it again with mushroom, brocolli chedder cheese and ham and we loved it even more. Made it with the Sunny Morning Doughnuts. Loved those, too.
Reviewed on Dec. 28, 2010 by angelasandoval
Instead of using the blender, I wisked the ingredients by hand (minced the onion) and it came out great...light and fluffy! I used a standard pie crust and didn't have any overflow. And it was delicious!
Reviewed on Jun. 28, 2010 by mnrweiss
Very easy to make. I had enough half and half to make 2 quiches, which is perfect for my husband to have some for breakfast tomorrow. He loved it!
Reviewed on Feb. 09, 2010 by droherty
I made this for my husband and myself and we love it. Should of had a deep dish pie plate, but will remember next time. I put in a little less salt, but it was wonderful. Gave it to my husband for his lunch today and he was excited.
Reviewed on Aug. 19, 2009 by musicmarth
This was absolutely delicious and perfect for lunch with a side salad. My three year-old son even had seconds!I got a regular frozen pastry shell and all of the ingredients didn't fit. Next time I'll get a deep dish crust. I also baked it for the first 30 minutes with foil around the crust.For substitutions, I used egg beaters instead of eggs, whole milk instead of half-and-half and splenda instead of suger. It still turned out beautifully. It was even delicious reheated (in the oven) the next day!
This was absolutely delicious and perfect for lunch with a side salad. My three year-old son even had seconds!
I got a regular frozen pastry shell and all of the ingredients didn't fit. Next time I'll get a deep dish crust. I also baked it for the first 30 minutes with foil around the crust.
For substitutions, I used egg beaters instead of eggs, whole milk instead of half-and-half and splenda instead of suger. It still turned out beautifully. It was even delicious reheated (in the oven) the next day!
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