Fresh Corn Quiche Recipe

Name: Fresh Corn Quiche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Breakfast
Ingredients: 1 frozen puff pastry sheet, thawed (half or a 17.3 oz. pkg.); 3 large eggs; ¾ cup chopped onion; 1 tablespoon all-purpose flour; 1 tablespoon sugar; 1 tablespoon chopped fresh thyme; 1 teaspoon salt; 1 ⅓ cups half-and-half; 3 tablespoons butter, melted; 2 cups fresh corn kernels

Servings: persons

1 frozen puff pastry sheet, thawed (half or a 17.3 oz. pkg.)
3 large eggs
¾ cup chopped onion
1 tablespoon all-purpose flour
1 tablespoon sugar
1 tablespoon chopped fresh thyme
1 teaspoon salt
1 ⅓ cups half-and-half
3 tablespoons butter, melted
2 cups fresh corn kernels

1
Preheat oven to 375.
2
Roll out puff pastry on a lightly floured surface to an 11 inch square.
3
Transfer to a 9-inch glass pie plate; trim edges and place in the refrigerator.
4
In a blender or food processor, combine the eggs, onion, flour, sugar, thyme, and salt.
5
Blend until onion is almost smooth.
6
Add in half and half and butter; blend until smooth.
7
Transfer to a bowl; stir in the corn; pour mixture into prepared crust.
8
Bake 42-45 minutes, until crust is golden brown and filling is set.
9
Cool 15 minutes before serving.

No nutrition data on file — estimate from the ingredient list.

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: 1 frozen puff pastry sheet, thawed (half or a 17.3 oz. pkg.), 3 large eggs, ¾ cup chopped onion, 1 tablespoon all-purpose flour, and more.

Yes, Fresh Corn Quiche 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.

Fresh Corn Quiche

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