FRESH CORN QUICHE
Freshly cut corn kernels and a quick blender egg custard are all that goes into a store-bought pie shell for this unbelievably easy and delicious summer brunch all-star.
Categories Milk/Cream Food Processor Dairy Vegetable Breakfast Brunch Bake Lunch Corn Summer Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F. 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. Pour into crust. Bake until filling is slightly puffed and top is golden, about 50 minutes. Transfer to rack; cool slightly. Serve warm.
CORN TORTILLA QUICHE
Perfect for breakfast, lunch, or dinner, the crispy tortilla crust makes this tasty quiche a snap to prepare.
Provided by Corinne Villa
Categories 100+ Breakfast and Brunch Recipes Eggs Quiche
Time 1h10m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch pie plate.
- Heat a large skillet over medium-high heat and stir in sausage. Cook and stir until sausage is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease.
- Place four tortillas in prepared pie plate, overlapping and extending 1/2-inch beyond rim; place remaining tortilla in center. Layer sausage, Monterey Jack cheese, Cheddar cheese, and green chilies over tortillas. Combine eggs, heavy whipping cream, ricotta cheese, and chili powder in a bowl; slowly pour egg mixture into pie plate.
- Bake in preheated oven until center is set and puffed, about 45 minutes. Sprinkle with cilantro and cut into wedges.
Nutrition Facts : Calories 479.5 calories, Carbohydrate 11.9 g, Cholesterol 282.1 mg, Fat 37.1 g, Fiber 1.6 g, Protein 25 g, SaturatedFat 18 g, Sodium 879.4 mg, Sugar 1 g
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 :
CORN TORTILLA QUICHE
Steps:
- In a large skillet, cook the sausage until no longer pink; drain. , Place four tortillas in a greased 9-in. pie plate, overlapping and extending 1/2 in. beyond rim. Place remaining tortilla in the center. Layer with sausage, Monterey Jack and cheddar cheeses and chilies. , In a large bowl, combine the eggs, cream, cottage cheese and chili powder; slowly pour over chilies. Bake at 350° for 45 minutes or until a knife inserted in the center comes out clean. Sprinkle with cilantro. Cut into wedges.
Nutrition Facts : Calories 465 calories, Fat 35g fat (18g saturated fat), Cholesterol 301mg cholesterol, Sodium 659mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 1g fiber), Protein 23g 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.
CORNED BEEF HASH QUICHE
If you're a fan of corned beef hash, this quiche will not disappoint. This is my favorite version of this delicious quiche.
Provided by nygeo
Categories Main Dish Recipes 100+ Quiche Recipes
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Melt butter in a skillet over medium heat. Saute onion and ham in the melted butter until onions are soft and ham begins to brown, 8 to 10 minutes. Remove from the heat and set aside to cool.
- Whisk eggs, milk, garlic powder, salt, and pepper together in a large bowl.
- Evenly spread corned beef hash onto the pie crust, pressing firmly with the back of a spoon. Spread ham and onion mixture over top. Pour egg mixture over the top until filled; avoid overfilling. Top with Cheddar cheese.
- Place the quiche on a cookie sheet and bake in the preheated oven until crust is golden brown and center is set, 25 to 30 minutes. Remove from the oven and let stand for 10 minutes before slicing. Serve warm.
Nutrition Facts : Calories 346.6 calories, Carbohydrate 18.7 g, Cholesterol 134.3 mg, Fat 23.7 g, Fiber 0.7 g, Protein 14.3 g, SaturatedFat 10.6 g, Sodium 665.5 mg, Sugar 2.1 g
BACON WRAPPED COCONUT QUICHE AND COCONUT POPCORN SHRIMP
I made coconut flavored quiche adding fresh corn to enhance more sweet flavor and wrapped with bacon so that it has sweet salty taste which enhances your appetite. To make it tastier and more fun to eat, I made popcorn shrimp adding more coconut and top with spicy cocktail sauce.
Provided by Hidemi
Categories Lunch/Snacks
Time 42m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- 1. Preheat oven to 350 degrees F. Grease bottom of a muffin baking pan with 6 cups with non-stick cooking spray. Put flour into a shallow plate. Beat 1 egg into a bowl. Put panko and cornmeal into another shallow plate and mix to combine.
- 2. Pat shrimp dry with paper towels and season with salt and black pepper.
- 3. Make filling. In a blender, put coconut milk and corn. Puree until almost smooth (some small texture is still remained for texture).Transfer the mixture into another bowl. Add 2 eggs and Parmesan cheese to the bowl and whisk to combine. Season with salt and black pepper.
- 4. Cook bacon in a non-stick skillet over medium heat until lightly browned flipping once. Drain on paper towels.
- 5. Place each bacon along sides of each muffin cup. Pour the filling into each cup evenly. Bake in the oven for 23-25 minutes or until center of the quiche is almost set.
- 6. In the meantime, make coconut popcorn shrimp. Peel, divined and remove tail from each shrimp and pat dry with paper towels .Dredge shrimp in flour, dip in the egg and coat with cornmeal mixture. In a deep skillet, heat coconut oil to medium high. Work in batches. Deep fry shrimp until cooked through and golden brown (add more oil from second batch if necessary). Drain on paper towels lined plate.
- 7. When the quiche is baked, remove the pan from the oven and put popcorn shrimp on each quiche (2 shrimp for each), return the pan into the oven and bake in the oven for another 2 minutes. Let rest on a rack for 5 minutes.
- 8. In the meantime, make cocktail sauce. In a small bowl, mix together ketchup, Worcestershire sauce, lemon juice, soy sauce and Tabasco.
- 9. To serve, remove each quiche from the pan and place on each serving plate. Drizzle the cocktail sauce over the popcorn shrimp. Sprinkle with coconut flakes over the top.
Nutrition Facts : Calories 383, Fat 33.8, SaturatedFat 25.7, Cholesterol 117.5, Sodium 416.3, Carbohydrate 13.8, Fiber 0.8, Sugar 3, Protein 9.2
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