Corn Quiche
A creamy corn and cheese quiche with a crispy crust, perfect for brunch or light lunch, combining sweet corn, spicy chilies, and melted cheeses for rich flavor.
Ingredients
Instructions
- Preheat oven to 350°F (175°C). Grease a 10-inch quiche or square baking pan.
- Cut Monterey Jack cheese into cubes.
- Combine eggs and sour cream in a large bowl.
- Add frozen corn, bread crumbs, chopped green chilies, salt, and pepper to the bowl.
- Mix well until all ingredients are evenly combined.
- Stir in the cubed Monterey Jack cheese.
- Spoon the mixture into the prepared pan and spread evenly.
- Bake for 25 to 30 minutes, or until a knife inserted in the center comes out clean.
- Sprinkle grated cheddar cheese over the top and bake an additional 5 to 10 minutes.
- Allow the quiche to cool for 10 minutes before serving.
Tips & Substitutions
For a creamier texture, consider adding a splash of milk to the egg mixture. You can substitute the Monterey Jack cheese with cheddar or pepper jack for a spicier flavor. If you prefer fresh corn, use about 2 cups of cooked corn instead of frozen. Experiment with adding herbs like cilantro or parsley for extra freshness.
Serving Suggestions
This corn quiche pairs beautifully with a fresh green salad or sliced tomatoes for a light lunch. Serve it warm or at room temperature, making it perfect for brunch or a picnic. For a heartier meal, consider serving alongside roasted potatoes or a fruit salad. Browse more vegetarian recipes for additional ideas.
Storage & Reheating
To store leftovers, cover the quiche with plastic wrap or aluminum foil and refrigerate for up to 3 days. To reheat, place slices in the oven at 350°F (175°C) for about 10-15 minutes or until heated through. You can also microwave individual slices for quick reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Corn Quiche contains roughly 234 calories, with 8g protein, 50g carbohydrates, and 3g fat. It is an excellent source of dietary fiber (42% of the Daily Value), and a good source of protein and vitamin C. Note that it is relatively high in sodium, at 1244mg per serving (54% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this quiche ahead of time?
Yes, you can prepare the quiche a day in advance. Just follow the recipe up until baking, cover it tightly, and store it in the refrigerator. When ready to serve, bake it straight from the fridge, adding a few extra minutes to the cooking time.
What can I use instead of sour cream?
You can substitute sour cream with Greek yogurt for a similar tangy flavor and creamy texture. Additionally, heavy cream or a mixture of cream cheese and milk can work as alternatives, though they may alter the final taste slightly.
Can I add other vegetables to the quiche?
Absolutely! Feel free to incorporate other vegetables like bell peppers, spinach, or zucchini. Just be sure to sauté any fresh vegetables beforehand to remove excess moisture, which can affect the quiche's texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).