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Crustless Corn Quiche
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Eggs, milk, and butter are standard for quiche. Spicing it up with cayenne and nutmeg and throwing in some corn before topping with cheddar and parmesan takes it up a notch.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
3 eggs
1 cup whole milk or half-and-half
4 tablespoons melted butter
2 cups fresh corn kernels or frozen corn, thawed
1/2 teaspoon salt
1/4 teaspoon black pepper
1 pinch cayenne pepper
1/4 teaspoon ground nutmeg
1/2 pound Cheddar cheese slices
2 tablespoons grated Parmesan cheese
directions
Preheat the oven to 325 degrees F. Grease a pie pan or 1 1/2 quart baking dish.
In a bowl, beat together the eggs, milk, and butter until combined. Stir in the corn, salt, black pepper, cayenne, and nutmeg.
Spread half of the corn mixture in the prepared dish. Layer the Cheddar cheese slices over the corn layer. Spread the remaining corn mixture over the top of the cheese. Sprinkle with the Parmesan.
Place the dish in the oven and bake at 325 degrees F for 45 minutes or until set. Let the quiche stand for 2-3 minutes before cutting into serving pieces.
Recipe Source: Adapted from "The Church Supper Cookbook"
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
September 7, 2016
This was delicious....I used 1/2 lb of cheese instead of 1 lb and added a few sliced scallions...it was light, tender and so good. I served it with sliced summer tomatoes. It would also make a great brunch.