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Golden Corn Quiche Recipe

Golden Corn Quiche 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
TOTAL TIME: Prep: 20 min. Bake: 35 min. + standing YIELD: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

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.

Nutritional Facts

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

Reviews for Golden Corn Quiche

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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."

MY REVIEW
angelasandoval
Reviewed Dec. 28, 2010

"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!"

MY REVIEW
mnrweiss
Reviewed Jun. 28, 2010

"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!"

MY REVIEW
droherty
Reviewed Feb. 9, 2010

"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."

MY REVIEW
musicmarth
Reviewed Aug. 19, 2009

"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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