Savory Corn and Bacon Quiche
Indulge in this delectable Savory Corn and Bacon Quiche, a perfect blend of creamy cheese, fresh corn, and crisp bacon, all nestled in a buttery cornmeal pastry. This delightful recipe, inspired by Canadian Living, is not only a visual treat but also a flavor-packed dish that works wonderfully for brunch, lunch, or a light dinner. The crunchy yet soft pastry combined with savory fillings promises a satisfying bite every time. Make this quiche ahead of time for a gathering, or enjoy it fresh out of the oven with your loved ones. You’ll find it hard to resist going back for another slice!
8
Servings
450
Calories
18
Ingredients
Ingredients
bacon
6 slices (cooked until crisp, crumbled)
vegetable oil
1 tablespoon (for frying)
onion
1 (finely chopped)
fresh corn kernels
1 cup (freshly husked)
pepper
1/2 teaspoon
salt
1/4 teaspoon
dried thyme
1 pinch
eggs
4 (beaten)
milk
1/2 cup
5% cream
1/4 cup
gruyere cheese
1/2 cup (shredded)
all-purpose flour
1 1/4 cups
cornmeal
1/4 cup
granulated sugar
1/2 teaspoon
salt
1/2 teaspoon
unsalted butter
1/2 cup (cold and cubed)
sour cream
3 tablespoons
ice water
2 tablespoons (approximately)
Instructions
1
Preheat your oven to 400°F (200°C).
2
To make the cornmeal pastry, combine all-purpose flour, cornmeal, granulated sugar, and salt in a mixing bowl. Use a pastry blender or two knives to cut in the cold butter until the mixture resembles large crumbs.
3
In a separate small bowl, whisk together the sour cream with ice water, then drizzle it over the flour mixture. Toss gently with a fork until the dough begins to come together, all the while adding just a little more water if needed. Wrap the dough in plastic and refrigerate for an hour.
4
On a floured surface, roll out the chilled pastry to a thickness of about 1/4 inch. Fit it into a 9-inch quiche dish or pie plate. Fold the edges under, create a slight overhang, and flute or crimp the edge as desired. Prick the base several times with a fork to prevent bubbling. Chill the pastry shell for another 30 minutes.
5
Line the chilled pie shell with aluminum foil and fill it with pie weights or dried beans. Bake it in the lower third of the preheated oven for about 20 minutes or until the edges turn a light golden brown. Remove the weights and foil, then bake for an additional 10 minutes. Allow the shell to cool on a wire rack.
6
While the shell cools, prepare the filling. In a large skillet, cook the bacon over medium-high heat until crisp, which will take about 5 minutes. Once cooked, drain the bacon on paper towels and pour off excess fat from the skillet.
7
In the same skillet, heat vegetable oil over medium heat. Add finely chopped onion, fresh corn kernels, pepper, salt, and thyme. Cook, stirring occasionally, until the onion is softened, about 5 minutes. Set aside to cool slightly.
8
In a large mixing bowl, whisk the eggs, milk, and cream until well combined. Crumble the bacon into the egg mixture and add the cooled onion and corn mixture. Mix well to incorporate everything.
9
Sprinkle the shredded gruyere cheese evenly over the cooled pastry shell. Pour the egg mixture on top, ensuring an even distribution.
10
To bake, shield the rim of the pastry with aluminum foil. Bake in a 375°F (190°C) oven for about 40 minutes, or until a knife inserted in the center comes out clean. Allow the quiche to rest on a wire rack for about 10 minutes before slicing and serving.
Nutrition Information
31g
Fat
27.5g
Carbs
16.25g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for a Savory Corn and Bacon Quiche.
What are the primary flavor components?
This quiche features a blend of creamy cheese, fresh corn, and crisp bacon in a buttery cornmeal pastry.
What kind of pastry is used for this quiche?
The quiche uses a homemade cornmeal pastry made with all-purpose flour, cornmeal, and cold butter.
How many servings does this recipe provide?
This recipe yields 8 servings.
What is the calorie count per serving?
There are 450 calories in each serving.
How much fat is in one serving?
One serving contains 31 grams of fat.
What is the protein content of the quiche?
Each serving provides 16.25 grams of protein.
What is the carbohydrate content?
Each serving contains 27.5 grams of carbohydrates.
What ingredients are needed for the pastry dough?
The pastry requires all-purpose flour, cornmeal, granulated sugar, salt, cold unsalted butter, sour cream, and ice water.
How do you prepare the pastry dough?
Mix the dry ingredients, cut in cold butter until it resembles large crumbs, and then toss with a mixture of sour cream and ice water.
How long should the pastry dough be refrigerated?
The dough should be refrigerated for one hour after wrapping it in plastic.
To what thickness should the pastry be rolled out?
The chilled pastry should be rolled out to a thickness of approximately 1/4 inch.
What size pie plate or quiche dish is recommended?
A 9-inch quiche dish or pie plate is recommended.
How do you prevent the pastry shell from bubbling?
Prick the base of the pastry shell several times with a fork before chilling and baking.
At what temperature should the oven be preheated for blind baking?
The oven should be preheated to 400 degrees Fahrenheit (200 degrees Celsius).
How do you blind bake the quiche shell?
Line the shell with foil and weights, bake for 20 minutes, then remove weights and bake for another 10 minutes.
How many slices of bacon are used?
The recipe calls for 6 slices of bacon.
How is the bacon prepared?
Cook the bacon over medium-high heat until crisp, then drain and crumble it.
What vegetables are included in the filling?
The filling includes one finely chopped onion and one cup of fresh corn kernels.
What seasonings are used in the corn and onion mixture?
The mixture is seasoned with pepper, salt, and a pinch of dried thyme.
What is the base for the custard filling?
The custard is made by whisking 4 eggs, 1/2 cup of milk, and 1/4 cup of 5% cream.
What type of cheese is used in this quiche?
The recipe uses 1/2 cup of shredded Gruyere cheese.
How is the quiche assembled?
Sprinkle cheese over the pastry shell, then pour the mixture of eggs, bacon, corn, and onions on top.
What is the oven temperature for the final bake?
The filled quiche is baked at 375 degrees Fahrenheit (190 degrees Celsius).
How long does it take to bake the filled quiche?
The quiche should bake for about 40 minutes.
How do you test if the quiche is done?
A knife inserted in the center of the quiche should come out clean when it is fully cooked.
Should the quiche rest before slicing?
Yes, allow the quiche to rest on a wire rack for about 10 minutes before serving.
How do you protect the crust from over-browning?
Shield the rim of the pastry with aluminum foil during the final baking stage.
Is this recipe inspired by a specific source?
Yes, this recipe is inspired by Canadian Living.
What occasions is this quiche suitable for?
It is ideal for brunch, lunch, or a light dinner.