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Corn Quiche

Corn Quiche
6 votes, 4.17 avg. rating (82% score)
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Yield: 6 to 8 servings

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  • 1 unbaked pie shell for 10-inch pie plate
  • 6 slices bacon, cooked and crumbled, or 1/2 cup diced ham
  • 1 cup grated Swiss or Monterey Jack cheese
  • 1/2 cup minced scallions
  • 1/4 cup diced red or green bell pepper
  • 4 eggs
  • 1 cup corn kernels
  • 1 cup light cream
  • salt and pepper, to taste
  • dash of nutmeg


Preheat oven to 425 degrees F. Line a 10-inch pie plate or quiche form with pastry, and partially bake for about 8 minutes. Sprinkle the crumbled bacon, cheese, scallions, and pepper into the pie pan. Beat the eggs slightly, then beat the remaining ingredients into the eggs and pour the mixture into the pie plate. Bake for 10 minutes. Reduce the heat to 300 degrees F and bake for 30 to 40 minutes, or until a knife tests clean. Let rest for 10 minutes before cutting.
Updated Thursday, May 8th, 2003

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3 Responses to Corn Quiche

  1. Anonymous August 2, 2005 at 9:00 pm #

    I personally would use less fattening items, otherwise it is delightful to eat. Try light cheese, light yogurt can be substituted for cream, it really works.

  2. Anonymous August 1, 2006 at 3:07 pm #

    Just what I had been looking for. Thank you

  3. Anonymous September 17, 2008 at 8:27 pm #

    This was very good, would make it again, whole family love it.

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