Summer Corn and Green Chile Quiche

I have always imagined quiche to be an omelet baked in a pie crust, as evidenced by my crustless “quiche” recipe.  Yeah, that’s a Frittata.  A proper quiche is a more airy, custard-like combination of eggs and cream that couldn’t be more different than an egg-heavy frittata.  This recipe is one I typically take to breakfast pot-luck because it is delicious and cheap and meat-less but it is also perfect for a light summer dinner.  Bonus, you can use this recipe to make any type of quiche you can dream up.  Just remember: 3 eggs, 1 cup milk (any kind), and 1/2 a cup of cream.  Use eight ounces of your favorite cheese and two cups of whatever meats or veggies you would like.  The kids like it with 2 cups of shredded ham and American cheese.   Enjoy!

Summer Corn and Green Chile Quiche

• 1 prepared and baked pie crust
• 3 eggs
• 1 cup milk (any kind)
• 1/2 cup heavy cream
• 8 oz pepper jack cheese, shredded
• 1 cup corn kernels
• 1 (4 oz) can green chilies
• 1/2 tsp salt
• cracked black pepper
• pinches of cayenne
• 2 green onions, sliced

1. Turn oven temp down to 350F after baking pie crust, if necessary.
2. In a large bowl, combine eggs, milk, and cream.  Whisk until uniform.
3. Add cheese, corn, chilies, salt, pepper, and cayenne.  Stir to evenly combine.
4. Pour mixture into pre-baked pie crust.
5. Sprinkle green onions over the top.
6. Bake quiche 40-50 minutes or until puffed and set and starting to brown.  You might need to cover the edges of the pie crust with foil if it begins to over-brown.  I typically do not need to do this.
7. Allow to cool before serving.