GOLDEN CORN QUICHE
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
Provided by Taste of Home
Time 55m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- 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., 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 until a knife inserted in the center comes out clean, 35-40 minutes. Let stand for 10 minutes before cutting.
Nutrition Facts :
BASIC QUICHE
Quiche is the ultimate crowd-pleasing menu item that can be made with any of your favourite vegetables, meats, and cheeses. Quiche can be served on its own, or paired with salad, soup, or some fruit.
Time 45m
Yield Serves: 6
Number Of Ingredients 4
Steps:
- Spread filling ingredients in pie shell.
- Whisk eggs and evaporated milk in medium bowl. Pour mixture over filling.
- Bake in preheated 350°F (180°C) oven until a knife inserted near centre comes out clean, 35 to 40 minutes. Let stand for 5 to 10 minutes before serving.
Nutrition Facts :
FRESH CORN QUICHE
The prices of corn in the grocery stores here is unreal. I can't remember corn being this cheap in a long time. I bought 20 ears at Walmart the other day for 20 cents an ear. I can't get enough corn in the summertime. If you are looking for different ways to prepare it, this is a good recipe.
Provided by Linda Griffith
Categories Vegetables
Time 1h10m
Number Of Ingredients 2
Steps:
- 1. Preheat oven to 375F. 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 and 1/2 cup cheddar cheese. Pour into crust. Bake until filling is slightly puffed and top is golden, about 50 minutes. Five minutes before it is done, sprinkle remaining cheddar on top. Transfer to rack; cool slightly. Serve warm.
ASPARAGUS & CORN QUICHE
My mom loves quiche, so for Mother's Day one year I created my own quiche recipe for her. I've been making it ever since. All it takes is a trip to the farmers market. If you have the ingredients, make the crust from scratch. -Yanique Douglas, Waynesboro, Pennsylvania
Provided by Taste of Home
Time 1h5m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large nonstick skillet, heat oil over medium heat. Add asparagus and onion; cook and stir 4-5 minutes or just until tender. Stir in salt and cayenne; remove from heat., In a bowl, whisk eggs, cream and cornstarch until blended. Using a large-hole grater, remove corn from cobs; add to egg mixture. Stir in cheese., Unroll pastry sheet into a 9-in. pie plate; flute edge. Add asparagus mixture; pour egg mixture over top., Bake on a lower oven rack 35-40 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting. Freeze option: Securely wrap and freeze cooled, baked quiche in plastic wrap and foil. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Unwrap quiche; reheat on a lower oven rack 35-40 minutes or until heated through and a thermometer inserted in center reads 165°.
Nutrition Facts : Calories 417 calories, Fat 28g fat (13g saturated fat), Cholesterol 146mg cholesterol, Sodium 405mg sodium, Carbohydrate 32g carbohydrate (7g sugars, Fiber 2g fiber), Protein 12g protein.
FRESH CORN QUICHE
I love fresh corn, cornbread, creamed corn casseroles and corn chowder..so how excited could I be about a corn quiche! Yum! I serve this as a side dish with pork chops or ham. I usually leave the sugar out if corn is sweet.
Provided by QueenJellyBean
Categories < 60 Mins
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F.
- Combine eggs, onion, flour, sugar and salt 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.
CORN AND TOMATO QUICHE
This delicious corn and tomato quiche is courtesy of Elisabeth Prueitt.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes one 10-inch quiche
Number Of Ingredients 11
Steps:
- On a lightly floured work surface, roll dough into a 16-inch round. With a dry pastry brush, sweep off any excess flour; fit dough into a 10-inch deep-dish (2-inch) tart pan with a removable bottom, gently pressing it into the sides. Using a sharp knife, trim the dough evenly with the edge of the pan. Cover with plastic wrap; chill tart shell until firm, about 20 minutes.
- Preheat oven to 375 degrees.
- Line the tart dough with a sheet of parchment paper and fill with pie weights. Transfer to oven and bake until light brown, about 25 minutes. Remove weights and parchment paper and continue baking until golden brown, about 5 minutes. Transfer to a wire rack; let cool completely.
- In the bowl of an electric mixer fitted with the whisk attachment, mix together 1 egg and flour on high speed until smooth. Add the remaining 9 eggs and continue mixing until well blended.
- Place creme fraiche in a medium bowl and whisk until smooth; add milk and continue whisking until well combined. Add to mixer along with salt, pepper, and thyme; mix until well combined. Strain mixture into a large bowl through a fine mesh sieve.
- Place corn, tomatoes, and cheese in prepared tart shell. Pour over egg mixture until tart shell is full (you may not need to use all of the egg mixture). Bake 20 minutes; reduce temperature to 325 degrees, and continue baking until filling is slightly firm, rather than liquid, and crust is a deep golden brown, 40 to 50 minutes more. Transfer quiche to a wire rack to cool until set, about 20 minutes. Serve warm or at room temperature. To reheat, cover quiche with aluminum foil and bake in an oven heated to 325 degrees for about 15 minutes.
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