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Fresh Corn Cheese Quiche Recipe
|Fresh ears of corn||4|
|Milk||1 1⁄4 Cup (20 tbs)|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
|Chopped pimiento||2 Tablespoon|
|Baked 9 inch pastry shell||1 (In A Glass Pie Plate)|
Serving size: Complete recipe
Calories 2624 Calories from Fat 848
% Daily Value*
Total Fat 97 g149.2%
Saturated Fat 37.8 g189.1%
Trans Fat 0 g
Cholesterol 1150.8 mg383.6%
Sodium 4143.8 mg172.7%
Total Carbohydrates 372 g124%
Dietary Fiber 37 g147.8%
Sugars 70.6 g
Protein 114 g228.2%
Vitamin A 149.3% Vitamin C 229.1%
Calcium 164.9% Iron 86.3%
*Based on a 2000 Calorie diet
Cover with paper towel.
Microwave at HIGH 5 to 7 minutes or until crisp.
Cut corn off the cob and set aside.
Beat eggs in a glass bowl.
Add milk, cheese, pimiento, salt, and pepper.
Microwave at MEDIUM 2 to 3 minutes or until heated through.
Stir well and add corn.
Pour egg and corn mixture into the baked pastry shell.
Microwave at MEDIUM 13 to 17 minutes or until firm around edges.
Center should be slightly soft, but will firm on standing.
Sprinkle top with paprika.
Arrange bacon slices over top and garnish with parsley.