FRESH CORN QUICHE
Freshly cut corn kernels and a quick blender egg custard are all that goes into a store-bought pie shell for this unbelievably easy and delicious summer brunch all-star.
Categories Milk/Cream Food Processor Dairy Vegetable Breakfast Brunch Bake Lunch Corn Summer Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F. Combine first 5 ingredients in processor; blend until onion is finely chopped. Add half and half and butter; process just until blended. Transfer to large bowl. Mix in corn. Pour into crust. Bake until filling is slightly puffed and top is golden, about 50 minutes. Transfer to rack; cool slightly. Serve warm.
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Apurba roy
[email protected]This quiche was delicious! I will definitely be making it again.
Jason Sinclair
[email protected]Overall, I thought this quiche was just okay. It wasn't bad, but it wasn't anything special either.
Gjunera Ajrulovska
[email protected]I found the crust to be a bit too thick. I would use a thinner crust next time.
Kembabazi Olivia
[email protected]This quiche was a bit too eggy for my taste. I would reduce the amount of eggs next time.
E C
[email protected]I love the combination of corn and cheese in this quiche. It's a great brunch or lunch dish.
Ammar Raut
[email protected]This quiche was easy to make and very delicious. I used a pre-made pie crust to save time.
Boots James
[email protected]I've made this quiche several times now, and it always turns out great. It's a great way to use up fresh corn when it's in season.
Chisha Chitalu
[email protected]This quiche was a hit with my family! The corn was sweet and juicy, and the crust was flaky and buttery. I will definitely be making this again.