This corn and cheese quiche is a savory custard pie that celebrates sweet summer corn and rich, melted cheese in every slice. It works because the natural starch from the corn helps thicken the custard, while the cheese adds savory depth, and the pre-baked crust ensures a crisp, sturdy base. Serve it warm, at room temperature, or chilled—it’s equally delicious any way.
Ingredients
- 1 single 9-inch (23 cm) pie crust, homemade or store-bought
- 2 cups (300 g) fresh corn kernels (from about 3 ears) or frozen corn, thawed
- 1 cup (120 g) shredded sharp cheddar cheese
- 1/2 cup (60 g) shredded Gruyère or Swiss cheese
- 4 large eggs
- 1 1/2 cups (360 ml) whole milk
- 1/2 cup (120 ml) heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon smoked paprika (optional)
- 2 tablespoons chopped fresh chives or green onion tops
Instructions
- Preheat your oven to 375°F (190°C). If using a homemade crust, roll it out and fit it into a 9-inch (23 cm) pie dish. Crimp the edges. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment and bake for another 5–7 minutes, until the crust looks dry and lightly golden. Set aside to cool slightly. (If using a store-bought crust that requires pre-baking, follow the package directions.)
- Reduce the oven temperature to 350°F (175°C).
- If using fresh corn, cut the kernels from the cobs. If using frozen, make sure it is fully thawed and pat dry with a paper towel to remove excess moisture.
- In a large bowl, whisk the eggs. Add the milk, cream, salt, pepper, and smoked paprika (if using). Whisk until well combined.
- Spread the corn kernels evenly over the bottom of the pre-baked crust. Sprinkle both cheeses over the corn.
- Pour the egg mixture over the cheese and corn. Gently tap the pie dish on the counter to release any air bubbles. Sprinkle the chives on top.
- Place the quiche on a baking sheet (to catch any spills) and bake at 350°F (175°C) for 40–50 minutes, until the center is just set but still slightly jiggly. The internal temperature should read 160°F (71°C) on an instant-read thermometer, which is the USDA FSIS safe minimum for egg dishes.
- Let the quiche cool on a wire rack for at least 15 minutes before slicing. Serve warm or at room temperature.
Tips
- Don’t overbake: The quiche will continue to cook as it rests. Pull it out when the center is just set—it should wobble slightly like gelatin. Overbaking makes the custard rubbery.
- Blot frozen corn: Extra moisture from frozen corn can make the custard watery. Thaw and pat dry thoroughly before adding.
- Use a good melting cheese: Cheddar and Gruyère melt smoothly and add flavor. Avoid pre-shredded bags that contain anti-caking agents, which can make the custard grainy.
- Blind baking is essential: A soggy bottom is the most common quiche problem. Pre-baking the crust ensures it stays crisp even with the moist filling.
Serving Suggestions
This quiche pairs well with a simple green salad dressed with lemon vinaigrette, or with roasted tomatoes and a handful of arugula. For brunch, serve it alongside fresh fruit and crusty bread. It also makes a satisfying light dinner with a bowl of soup.
Variations
- Add protein: Stir in 1/2 cup (75 g) diced cooked ham or crumbled cooked bacon before adding the cheese.
- Swap the cheese: Use Monterey Jack, pepper jack, or feta in place of the Gruyère or cheddar.
- Add vegetables: Sauté 1/2 cup (75 g) diced bell pepper or zucchini and let cool before adding to the filling.
- Make it crustless: Grease the pie dish well and skip the crust. Bake for 30–35 minutes, until set.
Storage and Reheating
Refrigerate leftover quiche within 2 hours of baking, covered, for up to 4 days. To reheat, place a slice on a baking sheet and warm in a 325°F (160°C) oven for 10–15 minutes, or until heated through. You can also microwave individual slices for 1–2 minutes, but the crust will be softer. Quiche can be frozen for up to 2 months; wrap tightly in plastic wrap and foil, then thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use a store-bought crust? Yes, a refrigerated or frozen pie crust works well. Just follow the package instructions for blind baking, or skip it if the crust is already baked.
Why is my quiche watery? Usually it’s from excess moisture in the vegetables or not baking long enough. Make sure corn is dry and bake until the center is just set. Also, let it rest before cutting—this helps the custard firm up.
Can I make this quiche ahead of time? Absolutely. Prepare and bake it a day ahead, then refrigerate. Serve cold or reheat gently in the oven. It’s a great make-ahead brunch dish.
Can I use frozen corn without thawing? It’s better to thaw and pat dry first. Adding frozen corn straight from the bag will lower the temperature of the custard and add extra water, which can affect baking time and texture.
What if I don’t have heavy cream? You can use all whole milk (2 cups total) instead of the milk and cream combination. The quiche will be slightly less rich but still delicious.
How do I know when the quiche is done? The center should be set but still slightly jiggly, and a thermometer inserted into the center should read 160°F (71°C). The edges will look puffed and golden.
Related
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- Zaalouk Recipe: Healthy Moroccan Eggplant Salad
- Zaalouk Recipe: Moroccan Eggplant & Tomato Salad
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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