Golden Corn Quiche: Dinner Perfection in a Pie Crust

This time of year we go on a quiche kick. For Easter brunch, I’ve been brining the quiches for the past few years. I guess you could say it’s a new tradition. I brought last year’s favorite, the , but I also try to find a new quiche recipe to try.

When I saw this golden corn quiche recipe, I knew I had to try it. I wasn’t sure how the combo of corn and eggs was going to be. Well, good news, we loved it! This is a great vegetarian dish, too. I couldn’t help but imagine how magnificent this recipe will be in the summer when the Dedham Farmers Market is going strong with bushels of fresh corn for sale!

As I’ve said before, this time of year gets really busy for a lot of us. We’re driving from field to field with practices and games (baseball, softball, soccer, lacrosse) and not getting home with a lot of time to spend at the stove cooking up dinner. This quiche is great because you can make it on the weekend and freeze it and then just reheat it.

Add a quick salad on the side, and you have an easy dinner to serve instead of hitting the drive-thru. Remember, add in whatever you like. Maybe you have some leftover ham or some peppers or other veggies that have to to be used up. The good thing about a fundamental quiche recipe is that you can add just about anything to make it your own. 

Golden Corn Quiche

Source: Taste of Home

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

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 degrees for 5 minutes. Remove foil; bake 5 minutes longer. In a blender, combine the cream, eggs, butter, onion, flour, sugar and salt; cover and process until blended. Stir in corn; pour into crust. 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.