Crustless Corn Cilantro Quiche
This Crustless Corn Cilantro Quiche is a light and flavorful dish perfect for brunch or a quick weeknight dinner. Packed with fresh corn and cilantro, it’s simple to make and doesn’t require any pastry skills. Enjoy this healthy, gluten-free quiche that everyone will love!
Equipment
- 1 mixing bowl
- 1 whisk
- 1 9-inch pie dish
- 1 measuring cups
- 1 measuring spoons
- 1 oven
Ingredients
- 1 cup fresh corn kernels About 2 ears of corn.
- 1 cup milk
- 4 large eggs
- 1 cup shredded cheese Like Cheddar or Monterey Jack.
- ½ cup chopped fresh cilantro
- ½ cup diced onions
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon chili powder Optional.
- 1 tablespoon olive oil or butter For sautéing.
Instructions
- Preheat your oven to 350°F (175°C).
- In a skillet, heat the olive oil or butter over medium heat. Add the diced onions and sauté until translucent, about 5 minutes.
- In a mixing bowl, whisk together the eggs and milk until well combined. Stir in the salt, pepper, and chili powder (if using).
- Add the sautéed onions, fresh corn, shredded cheese, and chopped cilantro to the egg mixture. Stir until evenly distributed.
- Pour the mixture into a greased 9-inch pie dish.
- Bake in the preheated oven for 30-35 minutes, or until the quiche is set in the center and lightly golden on top.
- Allow to cool for a few minutes before slicing and serving.
Notes
Feel free to customize this quiche by adding cooked vegetables or different herbs.
The quiche can be served warm, at room temperature, or refrigerated and enjoyed cold.
Store leftovers in an airtight container in the refrigerator for up to 3 days.