Name: Fresh Corn Quiche
Yield: 6 servings
Ingredients: 3 large eggs; ½ small onion, coarsely chopped; 1 tablespoon all purpose flour; 1 tablespoon sugar; 1 teaspoon salt; 1⅓ cups half and half; 3 tablespoons butter, melted; 2 cups fresh corn kernels (cut from about 2 ears) or frozen, thawed; 1 deep-dish frozen pie crust, thawed

Photo of corn quiche from Mainstay Inn with a slice cut out on a plate with a side salad.

Photo by Chelsea Kyle, Food Styling by Ali Nardi

The Mainstay Inn offers this simple brunch dish.

Recipe information

Yield
6 servings

Ingredients

3 large eggs

½ small onion, coarsely chopped

1 tablespoon all purpose flour

1 tablespoon sugar

1 teaspoon salt

1⅓ cups half and half

3 tablespoons butter, melted

2 cups fresh corn kernels (cut from about 2 ears) or frozen, thawed

1 deep-dish frozen pie crust, thawed

Preparation

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.

TagsSavory Pie and Tart Corn Vegetable Main Brunch Lunch Dinner Vegetarian Nut Free Quick Easy Weeknight Meals Baking Food Processor Summer Bon Appétit

Recipe notes

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