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 soup to dessert.
I think corn might be tied with tomatoes for my favorite summer produce, and if I thought I had a fighting chance of growing it in my back yard I would.
And recently, it has kinda looked like I had. Take a look at my birdseed garden.
Yep, those are all flowers that have grown out of the birdseed that the birdies (and the relentlessly hungry squirrels) have spilled out of the feeder and on to the ground..but doesn’t that stalk on the far right look like a corn stalk?
Here’s a picture of a Vermont corn field for comparison.
I was 100% not expecting flowers to grown under my bird feeder, so who knows? Maybe I have an ear of home grown corn in my future!
Back at the recipe, this 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!
How to make crustless corn and honey quiche
Preheat your oven to 375 and spray a 9 inch pie pan with baking spray.
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.
Stir in 2 cups of fresh corn kernels and a tablespoon of fresh thyme leaves. Bake it up until the quiche is golden and a little puffed up, about 45 minutes.
Cool for 5 to 10 minutes, cut into wedges, drizzle with honey (don’t leave this step out, I’m begging you!) and serve!
More tips for making a crustless corn and honey quiche!
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 you can try!
Let’s hear it for corn! Happy sigh.
OTHER CORN RECIPES WE LOVE!
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.
- 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!
Leave a Reply