Fresh Corn Quiche Recipes

Steps:

• Preheat oven to 375°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake for 5 minutes. Remove foil; bake 5 minutes longer., In a blender, combine the cream, eggs, butter, onion, flour, sugar and salt; cover and process until blended. Stir in corn; pour into crust. , Bake until a knife inserted in the center comes out clean, 35-40 minutes. Let stand for 10 minutes before cutting.

Steps:

• Preheat oven to 375 degrees F.
• Combine eggs, onion, flour, sugar and salt 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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch pie plate.
• Heat a large skillet over medium-high heat and stir in sausage. Cook and stir until sausage is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease.
• Place four tortillas in prepared pie plate, overlapping and extending 1/2-inch beyond rim; place remaining tortilla in center. Layer sausage, Monterey Jack cheese, Cheddar cheese, and green chilies over tortillas. Combine eggs, heavy whipping cream, ricotta cheese, and chili powder in a bowl; slowly pour egg mixture into pie plate.
• Bake in preheated oven until center is set and puffed, about 45 minutes. Sprinkle with cilantro and cut into wedges.

Steps:

• 1. Preheat oven to 375F. 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 and 1/2 cup cheddar cheese. Pour into crust. Bake until filling is slightly puffed and top is golden, about 50 minutes. Five minutes before it is done, sprinkle remaining cheddar on top. Transfer to rack; cool slightly. Serve warm.

Steps:

• In a large skillet, cook the sausage until no longer pink; drain. , Place four tortillas in a greased 9-in. pie plate, overlapping and extending 1/2 in. beyond rim. Place remaining tortilla in the center. Layer with sausage, Monterey Jack and cheddar cheeses and chilies. , In a large bowl, combine the eggs, cream, cottage cheese and chili powder; slowly pour over chilies. Bake at 350° for 45 minutes or until a knife inserted in the center comes out clean. Sprinkle with cilantro. Cut into wedges.

Steps:

• On a lightly floured work surface, roll dough into a 16-inch round. With a dry pastry brush, sweep off any excess flour; fit dough into a 10-inch deep-dish (2-inch) tart pan with a removable bottom, gently pressing it into the sides. Using a sharp knife, trim the dough evenly with the edge of the pan. Cover with plastic wrap; chill tart shell until firm, about 20 minutes.
• Preheat oven to 375 degrees.
• Line the tart dough with a sheet of parchment paper and fill with pie weights. Transfer to oven and bake until light brown, about 25 minutes. Remove weights and parchment paper and continue baking until golden brown, about 5 minutes. Transfer to a wire rack; let cool completely.
• In the bowl of an electric mixer fitted with the whisk attachment, mix together 1 egg and flour on high speed until smooth. Add the remaining 9 eggs and continue mixing until well blended.
• Place creme fraiche in a medium bowl and whisk until smooth; add milk and continue whisking until well combined. Add to mixer along with salt, pepper, and thyme; mix until well combined. Strain mixture into a large bowl through a fine mesh sieve.
• Place corn, tomatoes, and cheese in prepared tart shell. Pour over egg mixture until tart shell is full (you may not need to use all of the egg mixture). Bake 20 minutes; reduce temperature to 325 degrees, and continue baking until filling is slightly firm, rather than liquid, and crust is a deep golden brown, 40 to 50 minutes more. Transfer quiche to a wire rack to cool until set, about 20 minutes. Serve warm or at room temperature. To reheat, cover quiche with aluminum foil and bake in an oven heated to 325 degrees for about 15 minutes.

Steps:

• Preheat oven to 375°. In a large skillet, heat oil over medium-high heat. Add broccoli and onion; cook and stir until broccoli is crisp-tender. Stir in greens and garlic; cook and stir 4-5 minutes longer or until greens are wilted., Unroll crust into a 9-in. pie plate; flute edge. Fill with broccoli mixture. In a small bowl, whisk eggs, milk, rosemary, salt and pepper. Stir in 1/4 cup cheddar cheese and 1/4 cup Swiss cheese; pour over vegetables. Sprinkle with remaining cheeses., Bake 30-35 minutes or until a knife inserted in the center comes out clean. Let stand 15 minutes before cutting.

Steps:

• Preheat oven to 350°. In a large nonstick skillet, heat oil over medium heat. Add asparagus and onion; cook and stir 4-5 minutes or just until tender. Stir in salt and cayenne; remove from heat., In a bowl, whisk eggs, cream and cornstarch until blended. Using a large-hole grater, remove corn from cobs; add to egg mixture. Stir in cheese., Unroll pastry sheet into a 9-in. pie plate; flute edge. Add asparagus mixture; pour egg mixture over top., Bake on a lower oven rack 35-40 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting. Freeze option: Securely wrap and freeze cooled, baked quiche in plastic wrap and foil. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Unwrap quiche; reheat on a lower oven rack 35-40 minutes or until heated through and a thermometer inserted in center reads 165°.