Corn Quiche
This Corn Quiche is baked in a flaky cornmeal crust with just enough custard to bind the corn, jalapeño, basil and cheese, so it’s more veggie, less eggy. Plan on about 45 minutes of hands-on prep if you don’t take any shortcuts. Most of the components can be prepped ahead. Overall this leans a bit more savory tart than traditional quiche, but it’s just as delicious for brunch, lunch or a light dinner.
Why This is a Standout Recipe
✓ Well Tested
This recipe was developed by me in my kitchen. It was tested and tasted several times to adjust the ingredient amounts, fine tune the process and perfect the balance of flavors.
✓Packed with Vegetables and Big Flavor
This savory tart has a slightly different balance than a traditional quiche. For big flavor I use just enough custard to hold the veggies and cheese together. The combination of sweet corn, jalapeno and basil is a personal favorite.
✓ Adaptable
This quiche can be served for breakfast, brunch, lunch or dinner. The ingredients are adjustable to taste. See the ingredients section for substitution options.
Ingredients
- Cornmeal Pie Crust – The cornmeal pie crust is a natural base for this recipe, but you can use a regular pie crust, whole wheat pie crust, rye pie crust, sourdough pie crust or, no judgement, store bought pie crust.
- Fresh Corn – I get a glut of corn in our farm share late each summer, so using sweet corn right off the cob was an easy decision. You can certainly use frozen corn for convenience.
- Bacon – The bacon can be eliminated to make the dish vegetarian. Try adding a dash of smoked paprika to replace the smokey flavor from the bacon.
- Scallions – I love the light onion flavor from scallions with the corn. You can use chives, spring onion or even minced red onion for different levels of onion flavor.
- Jalapeno – Jalapenos usually have a mild heat level, but if you don’t want any heat at all use half a red bell pepper instead. If you want more heat switch out the jalapeno for a habanero.
- Monterey Jack Cheese – Any mild tasting, soft, melt-y cheese will work. Mozzarella, young gouda or mild cheddar can be used in place of the Jack cheese.
- Basil – I absolutely love the combination of sweet corn and aromatic basil. You can use Italian Parsley for a slightly peppery taste or cilantro for a Mexican-inspired lightly citrus flavor.
- Milk/Cream – Half and half can be used in place of the milk and cream.
Process Photos
Here’s what the recipe process looks like at each stage. Refer to the recipe card below for measurements and exact instructions.
- Roll the pie dough to fit a 9 1/2″ tart pan with fluted edges. Keep the dough scraps to fill in any holes or cracks than form during the pre-bake. Poke the dough with a fork to keep the dough from puffing in the oven.
- Bake until just beginning to brown.
No Tart Pan?
No problem. The dough can be placed in a regular 9″ pie plate. Since a pie plate does not have fluted edges you will need to line the pan with foil and pie weights for pre-baking the crust. This prevents the dough from sliding down while it’s baking.
- Cut the corn kernels from the cob. Use the back of the knife to scrape the “milk” from the cob.
- Combine the corn with the bacon, cheese and other vegetables in a large bowl.
- Pour the mixture into the par-baked pie shell.
- Slowly pour the custard over the filling, giving it time to seep in. Depending on how much filling you have and the size of your pan, you may not need all the custard.
- Sprinkle cheese over the tart.
- Bake until the filling is set and the top is golden brown. Serve warm.
Make Ahead Tips
- The dough for the crust can be made and held in the refrigerator for 2-3 days or frozen for up to 3 months.
- The pre-baked crust can be held at room temperature for 1 day or frozen for up to a month.
- All the filling ingredients can be prepped and refrigerated 1-2 days before assembling the tart.
- The custard can be mixed and held in the refrigerator for 1 day.
Baking Sense Tip
Most pie dough recipes make enough dough for a double pie crust. You can halve the recipe or, as I do, make the full recipe and freeze half the dough for a future recipe.
More Sweet Corn Recipes
More Savory Tarts & Pies
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Corn Quiche
Ingredients
- ½ recipe Cornmeal Pie Crust
- 4 oz bacon (chopped)
- 2 ears fresh corn (see note)
- 4 oz Monterey Jack Cheese (shredded )
- 4 scallions (white and light green parts, chopped)
- 1 jalapeno pepper (minced, see note)
- 2 tbsp fresh basil (minced)
- 3 large eggs
- 4 oz whole milk (½ cup)
- 4 oz heavy cream (½ cup)
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Preheat the oven to 375 °F. Roll the dough to a 12" round and fit it into a 9½" tart pan with fluted edges. Poke the dough several times with a fork to prevent it from puffing. Bake the shell until it is set and just beginning to brown. Set aside cool. Reduce the oven to 350 °F.
- Fry 4 oz bacon (chopped) until crisp. Drain on paper towels.
- Cut the kernels from 2 ears fresh corn and use the back of the knife to scrape all the "milk" out of the cob. You should get about 1½ scant cups of kernels.
- In a large mixing bowl combine the cooled bacon, the corn kernels, 2 oz Monterey Jack Cheese, 4 scallions,1 jalapeno pepper and 2 tbsp fresh basil. Transfer the mixture into the tart shell and spread to an even layer.
- Whisk 3 large eggs in a large mixing bowl. Whisk in 4 oz whole milk, 4 oz heavy cream,1 teaspoon salt and ½ teaspoon black pepper.
- Slowly pour the egg mixture over the tart filling, allowing it time to seep into the filling. Don't overfill, you may have a little egg mixture left over. Sprinkle the remaining 2 oz Monterey Jack Cheese over the custard. Bake until the custard is set, about 30 minutes. Cool for 10 minutes before serving.
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