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Main dish from the corn field

"Fresh Corn Quiche" is an interesting dish to serve for a light lunch of meatless meal
"Fresh Corn Quiche" is an interesting dish to serve for a light lunch of meatless meal
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Those who plant garden and farm during these summer months often grow fresh corn. It's a vegetable many associate with the summer. Boiled, roasted or grilled, corn has many fans everywhere and there's not many people who dislike it. Shucking corn is actually a fun activity for some!

I've come across a recipe using corn that is rather interesting. It's a cross between a custard and a pudding that is baked into a pie shell. No, this isn't dessert I'm speaking of but a main dish for a light lunch of a meatless meal. "Fresh Corn Quiche" is an interesting way to make use of fresh corn. Of course, if you don't have access to the fresh, the thawed frozen will work well, too.

You may have wondered what a quiche is. Well, it's a main-dish egg custard pie which is of a French background. If you were to check cookbooks published within the last thirty years, you'd see that quiche recipes started to become more abundant. There used to be an old saying "Real men don't eat quiche". Naturally, this was just a catch-phrase from the 1980's and quiche makes a good meal, especially if you want something light and not overly filling. And men will like this as well as the women!

A cinch to make, you need to have ready a 10-inch deep-dish pie shell that's been thawed. Make sure to use a deep-dish pie shell because the regular sized pie shells would be too shallow to hold this amount of filling. In a blender or food processor, you'd combine eggs, onion, flour, sugar, salt, half-and-half and some melted butter. This is blended together and combined with the corn. All this is turned into the pie shell and it's ready for the oven. It tastes best when it's warm. You'll find out that it's quite good and will remind you of either corn custard or corn pudding.

In case you have leftovers, simply cover the pie pan and refrigerate. It will reheat very well the next day, in case you take your lunch to work. Also, though the recipe doesn't state to do it, I like to dash just a hint of ground nutmeg over the top, since this tends to work well with egg custard dishes.

A while back, I shared a simple, no-fail way to prepare corn-on-the-cob. In case you missed this article, follow this link below:

Looking for something new to do with fresh corn? Turn some of it into this classic dish prepared as the French do!


  • 3 large eggs
  • 1/2 small onion, coarsely chopped
  • 1 tablespoon all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1-1/3 cups half and half
  • 3 tablespoons butter, melted
  • 2 cups fresh corn kernels (cut from about two ears) or thawed frozen corn
  • 1 10-inch deep-dish pie shell, thawed

Preheat oven to 375 degrees. Combine eggs, onion, flour, sugar and salt in a food processor or blender container. Blend until onion is finely chopped. Add the half and half and melted butter and process just until blended.

Transfer this mixture to a large bowl and stir in the corn. Turn into pie shell. Bake at 375 degrees for about 50 minutes or until filling is slightly puffed and is golden. Cool slightly on a wire rack. Serve warm. Yield: 6 servings.

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