Corn for Breakfast Quiche

Corn for Breakfast Quiche Recipe - Delicious and Easy to Make

Preparation time: 15 minutes | Cooking time: 45 minutes | Servings: 8

Introduction

Corn for Breakfast Quiche is a delicious and hearty dish that is perfect for breakfast or brunch. This quiche is packed with fresh corn niblets, cheddar cheese, and a creamy egg mixture that is sure to satisfy your taste buds.

History

Quiche is a traditional French dish that dates back to the Middle Ages. It was originally made with a pastry crust filled with a savory custard made of eggs, cream, and various ingredients such as cheese, vegetables, and meats. Over the years, quiche has evolved and become a popular dish in many countries around the world.

Ingredients

16 oz (454 g) fresh or frozen corn niblets
1 lb (454 g) grated cheddar cheese
8 eggs
2 cups half and half
1 tsp salt
0.5 tsp pepper
0.5 tsp nutmeg
dash of cayenne
0.25 cup parmesan cheese

How to prepare

Grease a baking dish measuring 9 by 13 inches.
Layer the corn and cheddar cheese in the prepared dish.
In a large bowl, combine the butter, eggs, half and half, and seasonings.
Pour the mixture over the corn and cheese.
Sprinkle with Parmesan cheese.
Bake in an oven preheated to 350°F (177°C) for 45 minutes, or until lightly browned.
Allow to cool slightly before cutting.

Variations

Add cooked bacon or ham for a meatier quiche.
Mix in some diced bell peppers or spinach for added flavor and nutrients.
Use different types of cheese, such as Swiss or Gouda, for a unique twist.

Cooking Tips & Tricks

Be sure to grease the baking dish well to prevent the quiche from sticking.

- You can use fresh or frozen corn niblets for this recipe, depending on what is available.

- Feel free to customize the quiche by adding in your favorite vegetables or meats.

- Let the quiche cool slightly before cutting into it to allow it to set properly.

Serving Suggestions

Serve Corn for Breakfast Quiche with a side of fresh fruit or a green salad for a complete meal.

Cooking Techniques

Baking

Ingredient Substitutions

Use milk instead of half and half for a lighter quiche.

- Substitute the cheddar cheese with mozzarella or Monterey Jack for a milder flavor.

Make Ahead Tips

You can prepare the quiche ahead of time and bake it when ready to serve. Simply cover and refrigerate the unbaked quiche for up to 24 hours before baking.

Presentation Ideas

Garnish the quiche with fresh herbs, such as parsley or chives, for a pop of color and flavor.

Pairing Recommendations

Pair Corn for Breakfast Quiche with a glass of orange juice or a cup of coffee for a delicious and satisfying breakfast.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.

Nutrition Information

Calories per serving

Each serving of Corn for Breakfast Quiche contains approximately 350 calories.

Carbohydrates

Each serving of Corn for Breakfast Quiche contains approximately 20 grams of carbohydrates.

Fats

Each serving of Corn for Breakfast Quiche contains approximately 25 grams of fats.

Proteins

Each serving of Corn for Breakfast Quiche contains approximately 15 grams of proteins.

Vitamins and minerals

Corn is a good source of vitamins A, B, and C, as well as minerals such as magnesium and potassium.

Alergens

This recipe contains dairy (cheese and half and half) and eggs.

Summary

Corn for Breakfast Quiche is a nutritious dish that is rich in carbohydrates, fats, proteins, vitamins, and minerals. It is a satisfying meal that will keep you full and energized throughout the day.

Summary

Corn for Breakfast Quiche is a tasty and nutritious dish that is perfect for starting your day off right. Packed with fresh corn, cheddar cheese, and a creamy egg mixture, this quiche is sure to become a family favorite. Enjoy it for breakfast, brunch, or any time of day!

How did I get this recipe?

The first time I saw this recipe, I was drawn to it like a moth to a flame. It was a sunny Saturday morning, and I was rummaging through an old recipe book that had been passed down to me from my mother. As I flipped through the pages, a photo of a golden, flaky quiche filled with sweet corn and savory bacon caught my eye. My mouth watered just looking at it, and I knew I had to try making it.

I had always been a fan of quiche, but I had never thought of making one with corn for breakfast. The recipe called for a buttery crust, creamy custard filling, and a generous amount of fresh corn kernels. It seemed like the perfect combination of flavors and textures, and I couldn't wait to give it a try.

I decided to make the quiche for breakfast the next day, so I gathered all the ingredients I needed from my pantry and set to work. I began by making the crust, mixing flour, butter, and a pinch of salt until it formed a crumbly dough. I pressed the dough into a pie dish and baked it until it was golden brown and crisp.

While the crust cooled, I prepared the filling. I cooked some chopped bacon in a skillet until it was crispy and rendered its fat. Then, I added diced onions and garlic to the pan and sautéed them until they were soft and fragrant. Finally, I stirred in the corn kernels and cooked them until they were tender and juicy.

In a separate bowl, I whisked together eggs, cream, salt, pepper, and a pinch of nutmeg until they were well combined. I poured the custard mixture over the corn and bacon mixture, making sure it was evenly distributed. Then, I sprinkled the top with grated cheese and popped the quiche into the oven to bake.

As the quiche baked, the aroma of buttery crust, sweet corn, and savory bacon filled my kitchen. I couldn't wait to taste the finished product. When the quiche emerged from the oven, it was golden and puffed, with a slightly jiggly center. I let it cool for a few minutes before slicing into it and serving myself a generous slice.

The first bite was pure bliss. The buttery crust was crisp and flaky, the custard filling was creamy and rich, and the corn and bacon added a delicious sweetness and savory depth of flavor. I knew I had stumbled upon a winning recipe, one that would become a staple in my breakfast rotation.

I shared the quiche with my family, and they all raved about how delicious it was. My husband said it was the best quiche he had ever tasted, and my children asked for seconds. I felt a sense of pride and satisfaction knowing that I had created something truly special.

Over the years, I have made the corn for breakfast quiche countless times, tweaking the recipe here and there to suit my taste. Sometimes I add fresh herbs like thyme or chives, or swap out the bacon for sausage or ham. Each time I make it, I am reminded of that sunny Saturday morning when I first discovered the recipe and fell in love with its flavors.

I have shared the recipe with friends and neighbors, who have all become fans of the corn for breakfast quiche. They always ask me for the recipe, and I am more than happy to pass it along, knowing that it will bring them as much joy and satisfaction as it has brought me.

In a way, this recipe has become a part of my culinary legacy, a dish that I will always be remembered for. It is a reminder of the joy of cooking and the power of a good recipe to bring people together. And for that, I am forever grateful.