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Why we love this recipe 😍
Let’s discuss corn! There is nothing I love better than chomping into that first fresh ear of local corn. Mmm-mmm-mmm.
And while I make sure to do this from the first second of fresh corn season until the last, I also try my best to work it into the maximum amount of recipes, from corn and beet salad to my beloved corn carbonara.
This quiche recipe is a light and scrumptious conglomeration of fresh corn and eggs and half and half and fresh thyme, and it’s equally wonderful as a main dish or a side.
I deliberately left off the crust because with all this flavor going on, we don’t need it. I do love any kind of crustless quiche!
Ingredients you need
Ingredient notes and substitutions
- Corn: We love local summer corn the best, but in a pinch you can use defrosted frozen corn.
- Half and Half: Look for this in the dairy section of your supermarket. You can swap in heavy cream for a richer texture and flavor if you like!
- Thyme: You can find this aromatic herb in the produce section…you can also swap in other herbs like oregano and dill.
See the recipe card for full information on ingredients and quantities and nutritional information.
How to make this recipe 👩🏻🍳
STEP 1: Preheat your oven to 375 and spray a 9 inch pie pan with baking spray.
STEP 2: Mix 4 eggs, a tablespoon of flour, a half teaspoon each of salt and pepper, 1 ¼ cups of half and half and 2 tablespoons of melted butter together.
STEP 3: Stir in 2 cups of fresh corn kernels and a tablespoon of fresh thyme leaves. Pour it into a pie plate.
STEP 4: Bake it up until the quiche is golden and a little puffed up, about 45 minutes.
STEP 5: Cool for 5 to 10 minutes, cut into wedges, drizzle with honey (don’t leave this step out, I’m begging you!) and serve!
Recipe FAQs 🧐
You can, but you don’t have to! If you are using fresh local corn I like to use it just as is – it has an amazing sweet crunchy taste. But if you are using corn from the supermarket which is usually a hardier variety, or if you just feel better cooking your corn, simmer it up for a few minutes and then drain before adding it.
If you promise me there is NO WAY for you to get your mitts on fresh corn, then yes you can. Thaw it in a strainer first so any extra liquid has a chance to drain out before you mix it in.
Spread a dishtowel out on your counter (this is to catch the runaway kernels that like to bounce away), put a shallow bowl on the cloth and firmly hold the top of the ear of corn in one hand in the center of the bowl – it doesn’t matter which end. Use a paring knife in a zig-zag motion to cut the kernels off in strips until you have gotten all the kernels off.
Half and half is half milk and half cream, so if you have those two things you can make your own half and half. Here are some other substitutes for half and half that you can try!
Let’s hear it for corn! Happy sigh.
Equipment we used for this recipe 🥣
These are some of my favorite kitchen tools! These are Amazon affiliate links, which means I get a little something if you buy through my links at no extra cost to you. (Which helps pay for all that bacon I keep buying! 😄) And I only share things I use and love. I’m so grateful for your support!
- Measuring Cup: We love these angled cups that show the measurements on both the inside and outside of the cup.
- Measuring Spoons: These handy magnetic spoons are not on a ring, so you can just pick the one you need.
- Pyrex Mixing Bowls: These classic sturdy bowls come in all different sizes and are great for everything from mixing ingredients to being casual serving bowls.
- Cutting Board: These sturdy, dishwasher-safe cutting boards come in all different sizes.
- Pie Plate: You can use any pie plate you have – regular or deep dish. Here is one of ours that works great for this recipe.
What to serve with this recipe 🍽️
If you are making this for brunch, please invite me 😀 and make some perfect fried eggs and some cornmeal brown sugar bacon on the side. At suppertime this makes a perfect side dish for buttermilk grilled chicken or a perfect grilled steak!
Other corn recipes we love! 🌽
We want to know what you think! 🤔
If you try this recipe, we would love to hear how it came out for you! I’d be super grateful if you could leave a star rating (you pick how many stars! 🌟 ) and your thoughts in the Comments section below the recipe.
Crustless Corn and Honey Quiche
This one dish recipe for crustless corn and honey quiche is the perfect way to enjoy fresh summer corn!
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 6 1x
- Category: Lunch
- Method: Oven
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 4 eggs, beaten
- 1 tablespoon flour
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 ¼ cups half and half
- 2 tablespoons melted butter
- 2 cups fresh corn (from 2–3 ears of corn)
- 1 tablespoon fresh thyme leaves
- Honey for drizzling
Instructions
- Preheat the oven to 375 and spray a 9 inch pie pan with baking spray.
- Mix the eggs, flour, salt, pepper, half and half and melted butter together. Stir in the corn and thyme.
- Pour it into the prepared pie pan.
- Bake until the quiche is golden and a little puffed up, about 45 minutes. Cool for 5-10 minutes, cut into wedges, drizzle with honey and serve!
Notes
-
- Corn: We love local summer corn the best, but in a pinch you can use defrosted frozen corn.
-
- Half and Half: Look for this in the dairy section of your supermarket. You can swap in heavy cream for a richer texture and flavor if you like!
-
- Thyme: You can find this aromatic herb in the produce section…you can also swap in other herbs like oregano and dill.
Sonia says
I made this with 1 Can Cream Style Corn and 1 Small Can Niblets Corn,
added 4 Sliced Green Onions, 1 teaspoon Italian seasoning
1/2 Cup All Purpose Flour, 2 teaspoon Baking Powder, to help raise,
5 Large Eggs Beaten , 1 Cup 35% Cream . Mixed all together and Poured into Pie Plate. Placed in Oven at 350F for 45 minutes .
Let Cool for 15 minutes. Sliced and Served with Salad.
Was Delicious. I can’t Have Honey as I am Diabetic and Husband Too. Light for Summer and Great for Work Lunches.
Sonia! Your version of this recipe sounds delicious – glad you found a way for it to work for your family. Happy cooking! :)