Read reviews (12)
Rate recipe
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
This recipe is:
Contest Winning
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.
Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!
Get Recipes >
A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.
Tell us what you think of this recipe. Did you modify it? Would you make it again? Rate it today! >
Rate and Review this Recipe
Reviewed on Apr. 26, 2013 by israelamy
Made this twice. Added fresh sage and pepper the second time around! Much more savory!!!
Reviewed on Nov. 09, 2012 by nanepan
I made this with 1 cup skim milk instead of the cream, and used a refrigerated pie crust in a quiche pan (about 10"). I didn't have room for all the mixture in this. I also added a small amount of grated cheddar on top. Using the blender to mix it up -- what a revelation! So easy and quick! I loved the finished product -- silky like custard and a sweet corn flavor. Will definitely make again!
Reviewed on Aug. 29, 2012 by Sarah Gies
I also added a small handful of shredded Italian blend cheese around the top before baking.
I made this last night using fresh corn cut off the cob, half a red onion and Greek yogurt in place of the heavy cream. It came out like cheesy corn bake in a pie crust. Very delicious.
Reviewed on Aug. 14, 2012 by scrapo
Am not a big pie crust fan, so I just tore up some white bread and placed on bottom. Used regular milk, increased eggs to five. Also, used 1/2 cup softened cream cheese and a handful of broccoli - blended those in the blender w/ everything else (including the corn). Stirred in some cubed ham to the blended, poured in the "crust" and sprinkled cheddar on top. Yum!
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!
Our 10 most popular recipes for the month delivered right to your inbox!
Invalid e-mail
© Reiman Media Group, LLC., 2013