CHEDDAR CORN QUICHE – The Southern Lady Cooks

• ❤️WHY YOU WILL LOVE THIS CHEDDAR CORN QUICHE
• SWAPS
• FREQUENTLY ASKED QUESTIONS
• OTHER DELICIOUS QUICHE RECIPES
• Join Us On The Porch Today!
• Cheddar Corn Quiche

We love quiche and this cheddar corn one is a great addition to any breakfast or brunch!

❤️WHY YOU WILL LOVE THIS CHEDDAR CORN QUICHE

If you love quiche, this combination is a must-try! It’s a wonderful addition to any breakfast or brunch or even a great side dish for dinner. It reheats well and is actually super versatile. You can switch up the cheese and the corn to suit your taste. We love it topped with a little sour cream and salsa.

SWAPS

We like to make this quiche with a homemade pie crust, but you can easily use a store-bought one. We also love whole-kernel sweet corn in this recipe, but you could switch it out for shoepeg corn, Mexican corn, etc. Cheddar cheese goes really well with corn, but if you love Colby or pepper jack, add that! We love smoked paprika, but you can use any spices you like. I see no reason why you can’t use frozen corn, just thaw and drain off any liquid.

FREQUENTLY ASKED QUESTIONS

You don’t have to blind-bake the crust; we never do, and it always turns out just fine. If you think the crust is getting to dark, you can always wrap it with foil.

We love using half-and-half because it gives it a much creamier taste and texture. People always ask if they can use milk, and you can, but if you are going to use milk, I would use full-fat milk.

Yes, you can freeze quiche! It freezes really well as a whole quiche or in pieces.

OTHER DELICIOUS QUICHE RECIPES

Join Us On The Porch Today!

Become a member today:
✔️ Instant access to back issues –FREE
✔️ 4 Seasonal issues with NO ads
✔️ FREE recipe eBook many 5 Star Reviews
All filled with old-fashioned recipes, heartfelt stories, Southern charm and much more!

Cheddar Corn Quiche

Leigh Walkup

This Cheddar Corn Quiche is a great breakfast or brunch treat. Simple to make with a store bought crust and comes together quickly.

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Course Breakfast

Cuisine American, southern

• 1 9 inch pie crust
• 4 eggs
• 1 1/2 cups of whole kernal corn I used canned corn, drained
• 1 1/2 cups of half and half cream
• 1 1/2 cups of shredded cheddar cheese
• 1 teaspoon of smoked paprika
• 1/2 teaspoon of black pepper

• Preheat oven to 375. Spray pie plate with non stick spray.

• Mix all ingredients together and pour in to pie shell. Place in oven and bake for 50-60 minutes or until done.

I serve this quiche garnished with cilantro, sour cream and salsa. I would think frozen corn could be used, just thaw and drain. 

Let us know by commenting below!

Follow us on Pinterest!

© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.