Crustless, Cheesy Corn Quiche


Ingredients

  • 4 ears of corn - large, fresh, husked and cut off (or 3 cup frozen corn, thawed)
  • 1/3 cup onion - chopped
  • 1 T. butter
  • 3 eggs
  • 2 cups light cream
  • 1 cup flour
  • 1 1/2 tsp. salt
  • 1 tsp. pepper
  • 1 tsp. garlic - fresh, minced
  • 2 T. parsley - dried (or 1/4 cup fresh)
  • 1/4 cup parmesan cheese - grated
  • 2 cup sharp cheddar cheese - shredded
  • 2 oz. jar pimentos - chopped, drained
  • 2 tsp. parsley - dried - for top
  • 1 tsp. paprika - for top

Instructions

Preheat oven to 375ºF. Spray 10 in. quiche dish with cooking spray. Sauté onions in butter and set aside. In large mixing bowl, beat eggs, cream, and flour until completely mixed. Add onion, garlic, salt, pepper, parsley, parmesan cheese, and 1 1/2 cups cheddar cheese. Mix well. Blend in corn and pimentos. Pour into prepared quiche dish and sprinkle the top with the rest of the cheddar cheese, parsley, and paprika. Bake at 375ºF for about 35 to 40 minutes. Remove from oven and let rest for 10 minutes. Cut and serve.

*Optional - Garnish with fresh parsley and fresh orange slice.

Servings

Original Recipe Yield: 8