Fresh Corn Quiche

Recipe from The Vermont Farm Table Cookbook

This light and creamy quiche is a nice departure from the traditional quiche with cheese. 

Prep Time

45 minutes

Cook Time

15 minutes


8 Servings


3 egg (large, lightly beaten)
1⁄2 onion (small, coarsely chopped)
1 tablespoon flour, all-purpose
1 teaspoon salt, kosher
1⁄2 teaspoon black pepper, ground
1 1⁄3 cups half & half
3 tablespoons butter (unsalted, melted)
2 cups corn kernels (fresh, cut from 2 to 3 ears of corn or frozen)
1 tablespoon thyme, fresh (chopped, or basil)
1 pie crust (9-inch, whole wheat prepared)


Preheat the oven to 375 degrees.

Process the eggs, onion, flour, salt, and pepper in a food processor until the onion is finely chopped. Add the half-and-half until just blended. Pour into a large bowl and stir in the corn and thyme. Pour the filling into the prepared piecrust.

Bake until the filling is slightly puffed and the top is golden brown, about 50 minutes. Remove from the oven and let cool slightly before serving.