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frozen or refrigerated pie crusts, bring to room temperature
10 oz. frozen corn kernels in butter sauce
very thinly sliced zuchinni, divided
shredded swiss cheese, divided
diced green onions, divided
Preheat oven to 375 degrees.
If using refrigerated crusts, place each in a 9" pie tin and flute edges, or just lightly reflute the frozen crusts edges.
Cook corn per package directions, then place in fridge to cool while you prepare quiche base.
In a medium bowl, beat together the eggs, sour cream and 1 1/2 tsp salt and 1/4 tsp pepper, then add cooled corn and blend together. Set aside.
Place 1 C of the sliced zuchinni in the bottom of each crust.
Top each zuchinni layer with 1 C of cheese.
Sprinkle each cheese layer with half of the green onions.
Finally, give the egg and corn mixture a stir and then pour half the mixture on top of the layers in each pie shell to fill. Shake pans slightly to settle ingredients.
Place the quiches on a large baking sheet to catch any spills and place in 375 degree oven.
Bake at 375 degrees for 35-40 minutes,or until center is set and crust is golden.
Remove and let cool slightly for 5-7 mnutes before serving. Cut each quiche into 6 servings.