Golden Corn Quiche

Total Time

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


8 servings

Updated: Oct. 16, 2022
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


  • Dough for single-crust pie
  • 1-1/3 cups half-and-half cream
  • 3 large 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


  1. Preheat oven to 375°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake 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 until a knife inserted in the center comes out clean, 35-40 minutes. Let stand for 10 minutes before cutting.