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

Golden Corn Quiche Recipe

Publisher Photo
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 Eggland's Best 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

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.

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

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.

Sparkling Wine

Enjoy this recipe with a sparkling wine.

Reviews for Golden Corn Quiche

AVERAGE RATING
   (11)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (2)
3 Star
 (1)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
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
Reviewed Apr. 26, 2013

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

MY REVIEW
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
Reviewed Aug. 29, 2012

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

MY REVIEW
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.

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