Sweet Corn Quiche

Sweet Corn Quiche
4.6 from 5 ratings
You'll be able to make this quiche quickly by using store-bought pie crust and canned sweet corn or fresh corn on the cob if it's in season. The result? A delicious quiche that'll leave your brunch guests full and happy.Recipe courtesy of Eggland's Best
Prep Time
Cook Time
Total time: 55 minutes
  • 1 refrigerated pie crust
  • 5 eggland's best large eggs
  • 2 tablespoon melted unsalted butter
  • 1 teaspoon salt
  • 1/4 cup skim milk
  • 1/2 cup shredded cheddar cheese, low-fat
  • 1/2 cup fat-free sour cream
  • 1 1/2 cup corn kernels (if frozen, thawed)
  1. Preheat oven to 400 degrees F; roll out pie crust and place in 9" deep dish pie or tart pan, and prick bottoms and sides with a fork. Pre-bake crust for 8 to 10 minutes.
  2. In a medium-size bowl, mix sour cream, milk, eggs, butter, and salt and whip until fluffy.
  3. Stir in shredded cheese and corn.
  4. Pour into prepared pie shell; reduce oven temperature to 350 degrees F, and bake for 35-40 minutes or until eggs are set.