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Crustless, Cheesy Corn Quiche

  • 4 Ears of Corn – large, fresh, husked and cut off (or 3 c. frozen com, thawed)
  • 1/3 c. Onion – chopped
  • 1 T Butter
  • 3 Eggs
  • 2 c. Light Cream
  • 1 c. Flour
  • 1-1/2 tsp. Salt
  • 1 tsp. Pepper
  • 1 tsp. Garlic – fresh, minced
  • 2 T. Parsley – dried (or 1/4 c. fresh)
  • 1/4 c. Parmesan Cheese- grated
  • 2 c. Sharp Cheddar Cheese – shredded
  • 2 oz. jar Pimentos – chopped, drained
  • 2 tsp. Parsley – dried – for top
  • 1 tsp. Paprika – for top

Preheat oven to 375 degrees F. Spray 10 in. quiche dish with cooking spray. Saute onions in butter and set aside. In large mixing bowl, beat eggs, cream, and flour until completely mixed. Add onion, garlic, salt, pepper, parsley, parmesan cheese, and 1-1/2 c. cheddar cheese. Mix well. Blend in corn and pimentos. Pour into prepared quiche dish and sprinkle the top with the rest of the cheddar cheese, parsley, and paprika. Bake at 375 degrees F for about 35 to 40 minutes. Remove from oven and let rest for 10 minutes. Cut and serve. Optional – Garnish with fresh parsley and fresh orange slice.

Serves 8

Recipe by: Connie Shuff, York

First Place

2005 Pennsylvania “Simply Delicious, Simply Nutritious” Vegetable Recipe Contest

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