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Crustless Corn and Honey Quiche

Crustless Corn and Honey Quiche on a plate.
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5 from 1 review

This one dish recipe for crustless corn and honey quiche is the perfect way to enjoy fresh summer corn!

Ingredients

Scale
  • 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

  1. Preheat the oven to 375 and spray a 9 inch pie pan with baking spray.
  2. Mix the eggs, flour, salt, pepper, half and half and melted butter together.  Stir in the corn and thyme.
  3. Pour it into the prepared pie pan.
  4. 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.

Find it online: https://www.framedcooks.com/crustless-corn-and-honey-quiche/