Crustless, Cheesy Corn Quiche



  • 4 ears of corn, large, fresh, husked and cut off (or 3 cups frozen corn, thawed)
  • 1/3 cup onion, chopped
  • 1 tablespoon butter
  • 3 eggs
  • 2 cups light cream
  • 1 cup flour
  • 1 1/2 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon garlic (fresh, minced)
  • 2 tablespoons parsley, dried (or 1/4 cup fresh)
  • 1/4 cup Parmesan cheese
  • 2 cups sharp cheddar cheese
  • Pimentos (2 oz) jar, chopped and drained
  • 2 teaspoons parsley, dried
  • 1 teaspoon paprika
  • Directions

    Preheat oven to 375º. Spray 10 inch 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 cups 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 375º 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.
    Recipe from Pennsylvania Vegetable Growers Association.


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