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Corn Quiche with Cheese Cracker Crust

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Submitted by BeanoScets

Corn Quiche with Cheese Cracker Crust recipe

YIELD

6 servings

PREP

15 min

COOK

20 min

READY

40 min

Ingredients

2 473
CUPS ML CRACKERS
cheese, finely crushed *
6 9E+1
TABLESPOONS ML BUTTER
2 3E+1
TABLESPOONS ML ALL-PURPOSE FLOUR
½ 2.5
TEASPOON ML SALT
¼ 1.3
TEASPOON ML CELERY SALT
0.6
TEASPOON ML WHITE PEPPER
(prefer white)
½ 2.5
TEASPOON ML ONIONS
dried, minced
1 ¼ 296
CUPS ML MILK
2 2
LARGE LARGE EGGS
beaten
2 473
CUPS ML CORN
fresh or frozen, cooked

Directions

Mix cracker crumbs and two tablespoons butter.

Pat into a glass pie plate, rese rving ½ cup for later.

Melt remaining butter (4 tablespoons), blend in flour, seasonings, and onion.

Then add milk and cook until thickened (medium heat), stir constantly.

Gradually add hot mixture to eggs.

Blend well and add corn.

Pour into lined pie plate or quiche pan on top of crumbs.

Sprinkle with the reserved crackers.

Bake at 400℉ (200℃) for 20 minutes.

Let cool 5 minutes.

Cut into w edges.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 137g (4.8 oz)
Amount per Serving
Calories 202 65% from fat
 % Daily Value *
Total Fat 15g 23%
Saturated Fat 8g 42%
Trans Fat 0g
Cholesterol 105mg 35%
Sodium 427mg 18%
Total Carbohydrate 5g 5%
Dietary Fiber 1g 6%
Sugars g
Protein 12g
Vitamin A 13% Vitamin C 6%
Calcium 7% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 
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