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Buttered Corn Quiche

Print Recipe
Buttered Corn Quiche that will leave you full and satisfied.
Course Main Course
Total Time 15 minutes
Servings 2

Ingredients

  • 1 2-count package 9” frozen pie shells; defrosted
  • 6 large eggs
  • 1 cup heavy cream
  • 1 cup half & half
  • 1 teaspoon sea salt
  • 1 teaspoon ground white pepper
  • 1 teaspoon ground nutmeg
  • 1 15 oz. can Margaret Holmes Buttered Corn; drained
  • 1 cup shredded Monterey Jack cheese
  • 1/3 cup shredded Parmesan cheese
  • 3 green onions; sliced into thin cicles

Instructions

  • Heat oven to 350 degrees F.
  • In a large mixing bowl, whisk together the eggs, cream, milk, half & half, salt, pepper and nutmeg.
  • When incorporated, stir in the buttered corn.
  • Stir in all the cheese and the green onions.
  • Divide between the two pie shells and bake for 50 minutes.
  • Reduce heat to 300 degrees F and bake for an additional 30 minutes
    or until the custard has set.
  • If crust becomes too brown, cover lightly with tin foil.
  • Cool on a wire rack for 20 minutes before cutting into 6 slices.