[X]

Home > Recipes > Golden Corn Quiche

Golden Corn Quiche Recipe

Golden Corn Quiche Recipe photo by Taste of Home

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

[X]

Rate Golden Corn Quiche Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Golden Corn Quiche Recipe

Prep: 20 min. Bake: 35 min. + standing

Yield: 8 Servings

20 35 55

Ingredients

1 unbaked pastry shell (9 inches)
1-1/3 cups half-and-half cream
3 eggs
3 tablespoons butter, melted
1/2 small onion, cut into wedges
1 tablespoon all-purpose flour
1 tablespoon sugar
1 teaspoon salt
2 cups frozen corn, thawed

Directions

Let pastry shell stand at room temperature for 10 minutes. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 375° for 5 minutes. Remove foil; bake 5 minutes longer.
In a blender, combine the cream, eggs, butter, onion, flour, sugar and salt; cover and process until blended. Stir in corn; pour into crust.
Bake for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Yield: 8 servings.

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.

More recipes like this:

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Golden Corn Quiche

Golden Corn Quiche

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

(11-12) of 12 reviews

Sort Reviews:

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!

View all >