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Crustless corn quiche
This is one of the easiest crust-free quiches I’ve made and one of my favorites, too! The kids love it. The cheeses really add a lot of flavor, and I love that it’s a one-bowl dish. Just toss everything in, mix, and transfer to the oven.
Only ten minutes of prep time and the oven does the rest. It’s ready when it’s golden and the kitchen is filled with amazing smells. A great dish to make, and even better to eat!
English cake / 18 cm diameter round cake pan
Ingredients:
2 cups corn kernels
1 large onion
25 grams butter
4 Tbsp oil
100 grams grated cheese of choice
2 eggs
1/2 cup self-raising flour
250 ml cream
White pepper
1 tsp salt
Preparation:
1. Heat a pan with the oil and butter and mix until the butter melts. Chop the onion and sauté until golden, then transfer to a bowl.
2. Preheat an oven to 180°C.
3. Add the other ingredients to the bowl, grease the pan and sprinkle some breadcrumbs on the bottom, then transfer the batter to the pan. Bake for 20-25 minutes until golden and set.
Served with eggplant in tomato sauce, green salad, and vegetable fritters
Good to know…
If you want a larger quiche then double the recipe. You can substitute the cream with cottage cheese or sour cream. This is one of those recipes that only works as a dairy version. Freezer-friendly. You can use canned or frozen corn kernels.
