Corn Bacon Quiche Recipes

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place unthawed pie crust on a baking sheet. In a medium bowl, mix the bacon, onions, and both cheeses. Pour this mixture into the crust.
• Mix the eggs and half and half in a bowl. Pour the egg mixture over the cheese mixture.
• Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake for an additional 35 minutes, until top of quiche begins to turn brown.

Steps:

• Preheat oven to 375°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake for 5 minutes. Remove foil; bake 5 minutes longer., In a blender, combine the cream, eggs, butter, onion, flour, sugar and salt; cover and process until blended. Stir in corn; pour into crust. , Bake until a knife inserted in the center comes out clean, 35-40 minutes. Let stand for 10 minutes before cutting.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place pastry shell in a 9-inch pie pan or quiche pan. Prick the bottom and sides with a fork.
• Bake in the preheated oven for 8 minutes. Remove and set aside. Leave the oven on.
• Whisk half-and-half, eggs, salt, and pepper together in a medium bowl until light and fluffy.
• Sprinkle cheese, corn, chile peppers, and crumbled bacon into the pie shell. Carefully pour egg mixture over top.
• Bake in the oven until filling is just about set but a little wiggly in the center, about 30 minutes. Remove from the oven and cool for 10 minutes. Garnish with parsley and serve.

Steps:

• CORNMEAL PASTRY: In bowl, mix together flour, cornmeal, sugar and salt; using pastry blender or 2 knives, cut in butter until large crumbs.
• Whisk sour cream with water; drizzle over flour mixture, tossing with fork until dough comes together, adding up to 1 tablespoons more water if necesary. Wrap and refrigerate until chilled, about 1 hour.
• On lightly floured surface, roll out pastry to scant 1/4-inch thickness; fit into 9-inch quiche dish or pie plate. Fold edge under, leaving 1/4-inch above rim; flute or crimp edge with fork. Prick all over with fork. Refrigererate for 30 minutes.
• Line pie shell with foil; fill with pie weights or dried beans. Bake in bottom third of 400F oven until rim is light golden, about 20 minutes. Remove weights and foil; bake for 10 minutes. Let cool on rack.
• In large skillet, cook bacon over medium-high heat until crisp, about 5 minutes. Drain on paper towels. Drain fat from pan.
• In same pan, heat oil over medium heat; cook onion, corn, pepper, salt and thyme over medium heat, stirring occasionally, until onion is softened, about 5 minutes. Set aside.
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• In large bowl, whisk together eggs, milk and cream. Crumble bacon and add to egg mixture along with corn mixture. Sprinkle cheese over pastry shell. Pour in egg mixture.
• Shielding pastry rim with foil, bake in 375F oven until knife inserted in center comes out clean, about 40 minutes. Let cool on rack for 10 minutes.

Steps:

• Pulse 6 tablespoons softened butter with 1 garlic clove, 1/4 cup barbecue sauce and 1 tablespoon ancho chile powder in a food processor until smooth. Brush 4 ears corn with three-quarters of the spiced butter and wrap in foil. Grill over medium-high heat, turning often, until tender, 15 minutes. Brush with the remaining spiced butter and season with salt.
• Per Serving: Calories: 264; Total Fat: 19 grams; Saturated Fat: 11 grams; Protein: 3 grams; Total carbohydrates: 25 grams; Sugar: 8 grams; Fiber: 3 grams; Cholesterol: 46 milligrams; Sodium: 291 milligrams Photograph by Antonis Achilleos

Steps:

• Preheat oven to 375°F. Combine first 5 ingredients in processor; blend until onion is finely chopped. Add half and half and butter; process just until blended. Transfer to large bowl. Mix in corn. Pour into crust. Bake until filling is slightly puffed and top is golden, about 50 minutes. Transfer to rack; cool slightly. Serve warm.