Corn Quiche with Cheese Cracker Crust Recipe

Name: Corn Quiche with Cheese Cracker Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups crackers cheese, finely crushed; 6 tablespoons butter; 2 tablespoons flour, all-purpose; 1/2 teaspoon salt; 1/4 teaspoon celery salt; ⅛ teaspoon white pepper (prefer white); 1/2 teaspoon onions dried, minced; 1 1/4 cups milk; 2 large eggs beaten; 2 cups corn fresh or frozen, cooked

Servings: persons

2 cups crackers cheese, finely crushed
6 tablespoons butter
2 tablespoons flour, all-purpose
1/2 teaspoon salt
1/4 teaspoon celery salt
⅛ teaspoon white pepper (prefer white)
1/2 teaspoon onions dried, minced
1 1/4 cups milk
2 large eggs beaten
2 cups corn fresh or frozen, cooked

1
Mix cracker crumbs and two tablespoons butter.
2
Pat into a glass pie plate, rese rving 1/2 cup for later.
3
Melt remaining butter (4 tablespoons), blend in flour, seasonings, and onion.
4
Then add milk and cook until thickened (medium heat), stir constantly.
5
Gradually add hot mixture to eggs.
6
Blend well and add corn.
7
Pour into lined pie plate or quiche pan on top of crumbs.
8
Sprinkle with the reserved crackers.
9
Bake at 400F (200C) for 20 minutes.
10
Let cool 5 minutes.
11
Cut into w edges.

627

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups crackers cheese, finely crushed, 6 tablespoons butter, 2 tablespoons flour, all-purpose, 1/2 teaspoon salt, and more.

Yes, Corn Quiche with Cheese Cracker Crust falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Corn Quiche with Cheese Cracker Crust

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