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Quiche is a dish that has transcended generations, captivating the hearts and palates of food lovers around the world. The Sunny Sweet Corn & Cheddar Quiche stands out with its vibrant flavors and comforting texture, making it an ideal choice for any occasion. Whether you are hosting a weekend brunch, preparing a light lunch, or enjoying a cozy dinner at home, this quiche offers a delicious and satisfying meal. With a golden crust filled with a creamy mixture of sweet corn, sharp cheddar cheese, and wholesome ingredients, this dish is not only a feast for the taste buds but also a treat for the eyes.

Sweet Corn & Cheddar Quiche

Discover the joy of making a Sunny Sweet Corn & Cheddar Quiche, a dish that beautifully combines rich flavors and a delightful texture. Perfect for brunch, lunch, or dinner, this quiche features a creamy filling with sweet corn and sharp cheddar, all nestled in a flaky crust. Enjoy it warm or at room temperature, and pair it with a fresh salad or roasted veggies for a complete meal. Easy to customize and sure to impress, this recipe is a culinary classic you’ll love!
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Ingredients
  

1 pre-made 9-inch pie crust

2 cups fresh sweet corn kernels (or frozen, thawed)

1 cup sharp cheddar cheese, shredded

1/2 cup whole milk

1/2 cup heavy cream

4 large eggs

1 small onion, finely chopped

2 tablespoons unsalted butter

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/4 teaspoon paprika (optional for a touch of heat)

Fresh chives or parsley, finely chopped (for garnish)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C) to prepare for baking the quiche.

    Prepare the Pie Crust: If you are using a homemade pie crust, roll it out on a lightly floured surface and carefully fit it into a 9-inch pie dish. Crimp the edges for a decorative finish and place the crust in the refrigerator to chill while you prepare the filling.

      Sauté the Onion: In a medium skillet, melt the unsalted butter over medium heat. Add the finely chopped onion and sauté for about 5 minutes, or until the onion is soft and translucent. Once cooked, remove the skillet from heat and set the onion aside to cool slightly.

        Mix the Filling: In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, salt, black pepper, and paprika (if using) until the mixture is smooth and well combined. Gently fold in the sautéed onions and sweet corn kernels until evenly incorporated.

          Incorporate the Cheese: Add the shredded sharp cheddar cheese to the egg mixture, folding it in gently until it is evenly distributed throughout the filling.

            Pour into the Crust: Take the chilled pie crust from the refrigerator and carefully pour the corn and cheese filling into it, ensuring it is evenly spread out.

              Bake the Quiche: Place the pie dish in the preheated oven and bake for 35-40 minutes. The quiche should be puffed, golden brown around the edges, and a knife inserted in the center should come out clean when done.

                Cool and Serve: Once baked, remove the quiche from the oven and allow it to cool for about 10 minutes before slicing. This resting time helps it set and makes slicing easier. If desired, garnish with finely chopped fresh chives or parsley for a pop of color and flavor.

                  Enjoy: Serve the quiche warm or at room temperature. It pairs wonderfully with a fresh green salad or fits beautifully into a brunch spread!

                    Prep Time, Total Time, Servings: 15 min | 55 min | Makes 8 servings.