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Golden Corn Quiche Recipe
Golden Corn Quiche Recipe photo by Taste of Home
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Golden Corn Quiche Recipe

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4.5 14 12
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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
TOTAL TIME: Prep: 20 min. Bake: 35 min. + standing
MAKES:8 servings
TOTAL TIME: Prep: 20 min. Bake: 35 min. + standing
MAKES: 8 servings

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

Nutritional Facts

285 calories: 1 piece, 17g fat (9g saturated fat), 116mg cholesterol, 473mg sodium, 26g carbohydrate (5g sugars, 1g fiber), 6g protein .

Directions

  1. 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.
  2. In a blender, combine the cream, eggs, butter, onion, flour, sugar and salt; cover and process until blended. Stir in corn; pour into crust.
  3. 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.
Originally published as Golden Corn Quiche in Taste of Home June/July 2008, p41


Reviews for Golden Corn Quiche

AVERAGE RATING
(12)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (2)
3 Star
 (1)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
katlaydee3
Reviewed Aug. 21, 2015

"I honestly wasn't expecting much from this recipe. I was pleasantly surprised when I made it for my niece who is a vegetarian. It was delicious and super fast and easy!"

MY REVIEW
pajamaangel
Reviewed Feb. 12, 2014

"The ingredients didn't even fit in a deep dish pie crust for me and I measured the ingredients exactly. Also, the quiche was a little too salty for me. I ended up just making it a crustless quiche as I didn't want to waste the mixture that I had on hand. I poured it into a deep dish pampered chef baking dish and baked it for the suggested time. It was good, but disappointed that I couldn't make it as according to the recipe."

MY REVIEW
israelamy
Reviewed Apr. 26, 2013

"Made this twice. Added fresh sage and pepper the second time around! Much more savory!!!"

MY REVIEW
nanepan
Reviewed Nov. 9, 2012

"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!"

MY REVIEW
Sarah Gies
Reviewed Aug. 29, 2012

"I also added a small handful of shredded Italian blend cheese around the top before baking."

MY REVIEW
Sarah Gies
Reviewed Aug. 29, 2012

"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."

MY REVIEW
scrapo
Reviewed Aug. 14, 2012

"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!"

MY REVIEW
scrapo
Reviewed Aug. 14, 2012

"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!"

MY REVIEW
Sarah_Marie_Bee
Reviewed Apr. 13, 2011

"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!"

MY REVIEW
Joan a Rehome
Reviewed Mar. 20, 2011

"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."

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