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Quiche, a classic dish that has graced tables for generations, is renowned for its versatility and delightful flavor profile. Originating from the Lorraine region of France, quiche has transcended its rustic roots to become a beloved staple in kitchens worldwide, perfect for any meal of the day. Among the myriad of quiche varieties, the Sweet Corn & Cheddar Quiche shines particularly bright, thanks to its harmonious blend of fresh corn and rich cheddar cheese. This dish not only captivates the palate with its creamy and savory filling but also showcases the vibrant colors and flavors of summer.

Sweet Corn & Cheddar Quiche

Discover the joy of making a Sweet Corn & Cheddar Quiche! This classic dish combines the sweet flavors of fresh corn with the rich taste of sharp cheddar cheese in a creamy custard filling, nestled in a flaky crust. Perfect for brunch, lunch, or dinner, this quiche is easy to prepare and customizable with your favorite ingredients. Learn how to pick the right base, mix the ideal filling, and elevate your quiche with fresh herbs and seasonings for a delightful culinary experience.
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Ingredients
  

1 pre-made pie crust (9-inch)

1 cup fresh sweet corn kernels (from about 2 ears of corn, or frozen, thawed)

1 cup shredded sharp cheddar cheese

3 large eggs

1 cup heavy cream

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon garlic powder

1/4 teaspoon smoked paprika

2 tablespoons chopped fresh chives (optional, for garnish)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Prepare the Pie Crust: Roll out the pre-made pie crust and fit it into a 9-inch pie dish. Trim any excess overhanging the edges and prick the bottom with a fork to prevent bubbling. Optionally, line the crust with parchment paper and fill with pie weights or dried beans. Bake for 10 minutes, then remove the weights and parchment and bake for an additional 5 minutes until the crust is lightly golden. Remove from the oven and set aside.

      Mix the Filling: In a large mixing bowl, whisk together the eggs and heavy cream until well combined. Add the salt, black pepper, garlic powder, and smoked paprika, and whisk until smooth.

        Add Corn and Cheese: Stir in the sweet corn kernels and shredded cheddar cheese, ensuring they are evenly mixed throughout the egg mixture.

          Fill the Crust: Pour the corn and cheese mixture into the pre-baked pie crust, spreading it evenly.

            Bake the Quiche: Bake in the preheated oven for 30-35 minutes, or until the filling is set and the top is lightly golden brown. A knife inserted in the center should come out clean.

              Cool and Serve: Once baked, remove the quiche from the oven and let it cool for about 10-15 minutes. Slice into wedges and serve warm or at room temperature. If desired, garnish with chopped fresh chives.

                Prep Time, Total Time, Servings: 15 minutes | 50 minutes | 6 servings