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

For those who love quiche, this mix is a must-try! It’s an exquisite addition to any breakfast or brunch or perhaps a nice aspect dish for dinner. It reheats properly and is definitely tremendous versatile. You possibly can swap up the cheese and the corn to fit your style. We find it irresistible topped with somewhat bitter cream and salsa.

SWAPS

We wish to make this quiche with a home made pie crust, however you possibly can simply use a store-bought one. We additionally love whole-kernel candy corn on this recipe, however you might swap 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 motive why you possibly can’t use frozen corn, simply thaw and drain off any liquid.

FREQUENTLY ASKED QUESTIONS

You don’t need to blind-bake the crust; we by no means do, and it all the time seems simply advantageous. For those who assume the crust is attending to darkish, you possibly can all the time wrap it with foil.

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

Sure, you possibly can 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 shortly.

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 achieved.

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

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