CHEDDAR CORN QUICHE – The Southern Woman Cooks

We love quiche and this cheddar corn one is a superb addition to any breakfast or brunch!

❤️WHY YOU WILL LOVE THIS CHEDDAR CORN QUICHE

When you love quiche, this mix is a must-try! It’s a beautiful addition to any breakfast or brunch or perhaps a nice aspect dish for dinner. It reheats nicely and is definitely tremendous versatile. You’ll be able to change up the cheese and the corn to fit your style. We adore it topped with a little bit bitter cream and salsa.

SWAPS

We wish to make this quiche with a do-it-yourself pie crust, however you’ll be able to simply use a store-bought one. We additionally love whole-kernel candy corn on this recipe, however you might change it out for shoepeg corn, Mexican corn, and so on. Cheddar cheese goes rather well with corn, however if you happen to love Colby or pepper jack, add that! We love smoked paprika, however you should use any spices you want. I see no cause why you’ll be able to’t use frozen corn, simply thaw and drain off any liquid.

FREQUENTLY ASKED QUESTIONS

You don’t should blind-bake the crust; we by no means do, and it all the time seems simply advantageous. When you assume the crust is attending to darkish, you’ll be able to all the time wrap it with foil.

We love utilizing half-and-half as a result of it provides it a a lot creamier style and texture. Individuals all the time ask if they’ll use milk, and you’ll, but when you’ll use milk, I’d use full-fat milk.

Sure, you’ll be able to freeze quiche! It freezes rather well as a complete quiche or in items.

OTHER DELICIOUS QUICHE RECIPES

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Cheddar Corn Quiche

Leigh Walkup

This Cheddar Corn Quiche is a superb breakfast or brunch deal with. Easy to make with a retailer purchased crust and comes collectively rapidly.

Prep Time 15 minutes minutes

Cook dinner Time 1 hour hr

Complete Time 1 hour hr 15 minutes minutes

Course Breakfast

Delicacies American, southern

• 1 9 inch pie crust
• 4 eggs
• 1 1/2 cups of complete kernal corn I used canned corn, drained
• 1 1/2 cups of half and half cream
• 1 1/2 cups of shredded cheddar cheese
• 1 teaspoon of smoked paprika
• 1/2 teaspoon of black pepper

• Preheat oven to 375. Spray pie plate with non stick spray.

• Combine all components collectively and pour in to pie shell. Place in oven and bake for 50-60 minutes or till completed.

I serve this quiche garnished with cilantro, bitter cream and salsa. I’d assume frozen corn may very well be used, simply thaw and drain. 

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