Asparagus & Corn Quiche Recipe
Asparagus & Corn Quiche Recipe photo by Taste of Home

Asparagus & Corn Quiche Recipe

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My mom loves quiche, so for Mother's Day one year I created my own quiche recipe for her. I've been making it ever since. All it takes is a trip to the farmers market. If you have the ingredients, make the crust from scratch. —Yanique Douglas, Waynesboro, Pennsylvania
TOTAL TIME: Prep: 30 min. Bake: 35 min. + standing
MAKES:6 servings
TOTAL TIME: Prep: 30 min. Bake: 35 min. + standing
MAKES: 6 servings

Ingredients

  • 2 teaspoons olive oil
  • 2 cups cut fresh asparagus (1/2-inch pieces)
  • 1 small onion, finely chopped
  • 1/4 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 3 eggs
  • 1/2 cup heavy whipping cream
  • 1 tablespoon cornstarch
  • 3 medium ears sweet corn
  • 1 cup (4 ounces) shredded sharp white or yellow cheddar cheese
  • 1 refrigerated pie pastry

Directions

  1. Preheat oven to 350°. In a large nonstick skillet, heat oil over medium heat. Add asparagus and onion; cook and stir 4-5 minutes or just until tender. Stir in salt and cayenne; remove from heat.
  2. In a bowl, whisk eggs, cream and cornstarch until blended. Using a large-hole grater, remove corn from cobs; add to egg mixture. Stir in cheese.
  3. Unroll pastry sheet into a 9-in. pie plate; flute edge. Add asparagus mixture; pour egg mixture over top.
  4. Bake on a lower oven rack 35-40 minutes or until a knife inserted near the center comes out clean. Let stand 10 minutes before cutting. Yield: 6 servings.
Freeze option: Securely wrap and freeze cooled, baked quiche in plastic wrap and foil. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Unwrap quiche; reheat on a lower oven rack 35-40 minutes or until heated through and a thermometer inserted in center reads 165°.
Originally published as Asparagus & Corn Quiche in Simple & Delicious August/September 2014

Sparkling Wine

Enjoy this recipe with a sparkling wine.

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Reviewed Sep. 3, 2014

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