Sweet Corn & Cheddar Quiche

Imagine a golden‑browned crust cradling a creamy, buttery custard speckled with sweet, buttery kernels and sharp cheddar that stretches with each forkful. Sweet Corn & Cheddar Quiche captures that moment of pure brunch bliss in every bite.

What makes this quiche stand out is the marriage of fresh summer corn with a rich, cheesy custard, all elevated by a hint of thyme and a whisper of nutmeg that adds depth without overpowering.

This dish is perfect for weekend brunches, lazy holidays, or a make‑ahead breakfast for a busy work week. Kids love the sweet corn, while adults appreciate the sophisticated flavor profile.

The recipe is straightforward: blind‑bake a flaky crust, whisk together a savory custard, fold in corn and cheese, then bake until puffed and set. Minimal hands‑on time, maximum flavor.

Why You'll Love This Recipe

Ingredients

The magic of this quiche starts with a buttery, flaky crust that holds a custard rich enough to carry the sweetness of corn yet sturdy enough for a hearty bite. The filling leans on fresh, sweet corn kernels, sharp cheddar, and a classic egg‑cream base, while a few aromatic herbs and a pinch of nutmeg lift the flavor. Every component is chosen to create contrast—crisp versus creamy, sweet versus savory—resulting in a perfectly balanced brunch star.

Crust

• 1 ½ cups all‑purpose flour
• ⅓ cup unsalted butter, cold and cubed
• ¼ teaspoon salt
• 3‑4 tablespoons ice‑cold water

Filling

• 1 ½ cups fresh sweet corn kernels (about 2 ears)
• 1 cup shredded sharp cheddar cheese
• 4 large eggs
• 1 cup heavy cream
• ½ cup whole milk
• 1 small shallot, minced
• 1 tablespoon fresh thyme leaves, chopped
• 1 tablespoon unsalted butter

Seasonings & Topping

• ½ teaspoon freshly ground black pepper
• ¼ teaspoon kosher salt (or to taste)
• Pinch of freshly grated nutmeg
• 2 tablespoons extra shredded cheddar (for topping)
• Fresh chives, thinly sliced (optional garnish)

Together, these ingredients create a symphony of textures and flavors. The cold butter in the crust creates layers that puff up beautifully, while the corn’s natural sweetness pairs perfectly with the sharp cheddar’s bite. Eggs, cream, and milk form a custard that sets just enough to hold the corn and cheese together without turning rubbery. Aromatics like shallot and thyme add depth, and a dash of nutmeg ties everything together with a subtle warmth that lingers on the palate.

Step-by-Step Instructions

Preparing the Crust

In a large bowl combine the flour, cold butter cubes, and salt. Using a pastry cutter or your fingertips, rub the butter into the flour until the mixture resembles coarse crumbs with occasional pea‑size pieces. Drizzle ice‑cold water, one tablespoon at a time, mixing gently until the dough just comes together. Form a disc, wrap in plastic, and chill for at least 15 minutes. This resting period relaxes gluten, ensuring a tender, flaky crust.

Blind‑Baking the Shell

1. Roll Out the Dough. On a lightly floured surface, roll the chilled dough to a 12‑inch circle, about ¼‑inch thick. Transfer to a 9‑inch tart pan, gently pressing into the corners. Trim excess dough, then prick the base with a fork to prevent bubbling.
2. Chill Again. Refrigerate the lined pan for 10 minutes. This second chill helps the crust hold its shape when baked, reducing shrinkage.
3. Line & Weight. Line the crust with parchment paper and fill with pie weights or dried beans. Bake in a preheated 375°F (190°C) oven for 12‑15 minutes, until the edges turn a light golden hue.
4. Remove Weights. Carefully lift the parchment and weights; bake an additional 5 minutes until the bottom looks set but not browned. This partial bake creates a barrier that prevents a soggy bottom once the custard is added.

Making the Custard & Filling

1. Sauté Aromatics. In a skillet over medium heat melt the butter. Add minced shallot and sauté 2‑3 minutes until translucent, then stir in the fresh thyme. This step releases essential oils that infuse the custard with a fragrant base.
2. Combine Wet Ingredients. In a large mixing bowl whisk together eggs, heavy cream, milk, a pinch of nutmeg, salt, and pepper until smooth. The ratio of cream to milk yields a rich yet not overly heavy custard.
3. Incorporate Corn & Cheese. Fold the sweet corn kernels, shredded cheddar, and the sautéed shallot‑thyme mixture into the custard. The cheese should be evenly distributed, ensuring every slice gets a melty ribbon of flavor.
4. Season & Adjust. Taste the mixture; add a little extra salt or pepper if needed. Remember that the cheese contributes saltiness, so season lightly.

Baking the Quiche

Pour the custard filling into the pre‑baked crust, spreading gently to the edges. Sprinkle the remaining shredded cheddar on top for a golden crust. Bake at 375°F (190°C) for 25‑30 minutes, or until the center is just set—when a knife inserted near the center comes out clean with a slight wobble. The quiche should puff slightly and develop a light golden top.

Resting & Serving

Allow the quiche to rest for 10‑12 minutes before slicing. Resting lets the custard finish setting, making clean slices and preventing a runny center. Garnish with fresh chives if desired, and serve warm or at room temperature for a perfect brunch centerpiece.

Tips & Tricks

Perfecting the Recipe

Flavor Enhancements

Add a splash of white wine to the sautéed shallots for a subtle acidity, or stir in a tablespoon of grated Parmesan for extra umami. A light drizzle of truffle oil just before serving turns an everyday quiche into a gourmet treat.

Common Mistakes to Avoid

Avoid over‑baking; a dry quiche is a disappointment. Keep an eye on the edges—if they brown too quickly, loosely cover the top with foil. Also, don’t skip the resting period; cutting too soon releases the custard’s steam, making the slice soggy.

Pro Tips

Variations

Ingredient Swaps

Swap sharp cheddar for Gruyère or smoked Gouda for a deeper, nutty flavor. Replace sweet corn with roasted red peppers or diced ham for a savory twist. For a lighter version, use half‑and‑half instead of heavy cream, or add a handful of spinach for extra greens.

Dietary Adjustments

Gluten‑free diners can substitute a pre‑made gluten‑free crust or use almond‑flour pastry. For dairy‑free, replace butter with coconut oil, use plant‑based milk (e.g., oat) and a vegan cheese blend. Keto lovers can omit the milk, increase the cream, and use a low‑carb almond crust.

Serving Suggestions

Pair the quiche with a simple arugula salad tossed in lemon vinaigrette, or serve alongside crisp bacon strips for a classic brunch plate. A side of fresh fruit preserves adds a sweet contrast, while a glass of chilled sparkling cider balances the richness.

Storage Info

Leftover Storage

Allow any leftovers to cool completely, then slice and place the pieces in an airtight container. Store in the refrigerator for up to 4 days. For longer keeping, wrap each slice tightly in plastic wrap, then foil, and freeze for up to 3 months. Proper sealing prevents freezer burn and keeps the crust from becoming soggy.

Reheating Instructions

Reheat in a 350°F (175°C) oven, covered with foil, for 12‑15 minutes until the interior is warmed through and the cheese topping regains its melt. For a quicker option, microwave a slice on medium power for 45‑60 seconds, adding a splash of milk to keep the custard moist.

Frequently Asked Questions

This Sweet Corn & Cheddar Quiche blends bright summer sweetness with a rich, cheesy custard, all nestled in a buttery crust that’s easy to master. From prep to plating, every step is designed for flavor and simplicity, and the tips, variations, and storage notes ensure you can adapt it to any diet or occasion. Feel free to experiment with herbs, cheeses, or add‑ins—your kitchen, your rules. Serve it warm, share it with loved ones, and enjoy every golden slice of brunch perfection.