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Sweet Corn Quiche

July 3, 2015

There might be some left over corn in your house so be prepared and make this quiche in the evening for a fabulous breakfast or brunch. Also required for late and/or lazy guests (delicious hot or cold). Getting ready for friends for the fourth too.


Sweet Corn Quiche


  • 1 9″ Pie Shell (prepare or store bought)
  • 1 T. Unsalted Butter
  • 1 Med. Onion (chopped and sauteed)
  • 2 C. Corn (fresh or frozen)
  • 4 Lg. Eggs
  • 1 C. Heavy Cream
  • 1 T. Worcestershire Sauce
  • Pinch of Nutmeg
  • 1/4 lb. Swiss Cheese (cut in bite size pieces, chopped or shredded)
  • Fresh Parsley (for garnish)


  1. Prepare pie shell (or defrost store-bought shell)
  2. Saute the onion
  3. Whisk eggs, heavy cream, Worcestershire and nutmeg (or in a blender)
  4. Line bottom of pie shell with half the cheese and add the onions
  5. Add the corn
  6. Pour the egg mixture over the cheese, onion and corn
  7. Add the rest of the cheese
  8. Bake at 350 degrees for about 40-50 minutes
  9. Remove when firm, rest for 5-10 minutes
  10. Plate and add garnishes






Serves: 6-8





One Comment leave one →
  1. Lorraine permalink
    July 4, 2015 11:07

    Every year for my dad’s family reunion I take 2 dozen ears of fresh picked sweet corn and steam it for 10 mins. then cut it off the cob and fill up a glass lasagna pan with at least 8 cups of fresh cut con, The I add a can of evaporated milk and a can of water plus a stick of melted butter, salt, pepper to taste, a TB sugar and a TB or Two of Flour, and 4 eggs. I mix it well and pour over the corn and bake a good hour at 375 degrees. It stays hot since I cover it with aluminum foil and a few heavy towels wrapped around the dish. Everyone loves it at the reunion.

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