Jalapeno-Corn Quiche
A flavorful and cheesy jalapeno-corn quiche with crispy bacon, perfect for brunch or light meals, offering a spicy, creamy filling with a flaky crust.
Ingredients
Instructions
- Prick the bottom and sides of the pastry shell with a fork.
- Bake at 400°F for 3 minutes, then remove from oven and gently prick again.
- Bake for an additional 5 minutes, then cool.
- Cook bacon until crispy and crumble.
- Saute chopped onion until translucent.
- Combine cream-style corn, chopped jalapenos, beaten eggs, flour, salt, pepper, and sautéed onion, mixing well.
- Pour the mixture into the prepared pastry shell and sprinkle with crumbled bacon.
- Bake at 375°F for 45 minutes or until set.
Tips & Substitutions
For extra flavor, consider adding shredded cheese or herbs like cilantro to the quiche mixture. If you want a vegetarian option, you can substitute the bacon with sautéed mushrooms or spinach. To make the quiche spicier, include more jalapenos or use a hotter variety. Ensure you cool the pastry shell thoroughly to prevent a soggy bottom.
Serving Suggestions
This Jalapeno-Corn Quiche pairs beautifully with a fresh green salad or a side of Pennsylvania Dutch Potato Salad for a complete meal. Consider serving it with a dollop of sour cream or a sprinkle of fresh cilantro. It’s also great for brunch alongside Ham And Cheese Nibbles or as part of a buffet with other American recipes.
Storage & Reheating
Store any leftover quiche in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in a 350°F oven for about 15-20 minutes or until warmed through. Alternatively, you can microwave individual slices for 1-2 minutes, but the oven method helps maintain crispiness.
Nutrition & Diet Analysis (per serving)
Each serving of Jalapeno-Corn Quiche contains roughly 420 calories, with 10g protein, 57g carbohydrates, and 17g fat. It is a good source of protein (19% of the Daily Value), iron (14% of the Daily Value), and vitamin C (13% of the Daily Value). Note that it is relatively high in sodium, at 579mg per serving (25% 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 use frozen corn instead of canned?
Yes, you can use frozen corn in place of canned cream-style corn. Just ensure you thaw and drain it well before mixing it into the quiche filling. You might want to add a bit more cream or milk to maintain the creamy texture.
How do I prevent the crust from getting soggy?
To prevent a soggy crust, make sure to pre-bake the pastry shell until it’s slightly golden. Additionally, pouring the filling into a cooled crust helps. You can also brush the crust with a beaten egg before baking to create a barrier.
Can I make this quiche ahead of time?
Absolutely! You can prepare the quiche the night before, cover it, and refrigerate before baking. When ready to serve, pop it in the oven straight from the fridge. Alternatively, you can bake it fully and reheat it the next day.
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).