Farmer’s markets abound with fresh sweet corn here in the Midwest. I just bought six ears for $1.00 (what??) I think I folded a few more bucks in his hand because I’m sure my ears didn’t hear him right.
After days of pondering what to dish out this week, and having a well-stocked fridge of bacon for impromptu BLT’s whenever my tomatoes decide to turn red, I figured I would ransack the kitchen to see what I had on hand. I was on a mission to not go to the store because I think I spend half my life at the supermarket. Need mayo? It’s aisle 9. See?
Unfortunately, for the pie crust, I’m out of flour. I made two coffee cakes last week, and that took a whole lotta flour. Truth be told, if I have a frozen pie crust dough in the freezer, I am not going to go the extra mile. Here is when I keep saying, next time I’ll make pie crust when my mom is my back up. Why does pie crust intimidate me so? Regardless, I am okay with pre-made for now because I can focus on making this recipe without a real recipe.
Of course, I am not going to toss in a couple of eggs blindly and make a quiche; I will follow standard protocol. However, I am winging the ingredients as I stated and, fear not, it will be okay with all the dairy I try to avoid. I am hopeful it’s going to be good, bacon, cheese, corn… what’s not to love?
Street Corn Style Bacon Quiche
- 9"-10" pie crust (pre-baked)
- 8 slices bacon, cooked and crumbled
- 1 1/2 cups fresh corn (3 cobs)
- 2 tbsp. MW+GF Corn Salt
- 1 tbsp. olive oil
- 1/2 cup white cheddar cheese
- 4 green onions, chopped
- 4 eggs
- 1 cup half-and-half
- Green onion, bacon or throw on some cilantro for garnish
MW+GF Corn Salt:
Just use 2 tbsp. of this mixture, the rest can be used to season popcorn or corn on the cob!
- 2 tbsp. kosher salt
- 2 tsp. sugar
- 1 tsp. garlic powder
- 1/2 tsp. cumin
- 1/2 tsp. ancho
- 1/4 tsp. cayenne
Heat oven to 450 degrees F.
Prepare your pie crust, prick and blind bake.
What is blind baking? I learned a long time ago, post-college days, which you need to bake the shell before OR you are going to have a sticky, slimy quiche that your hubs (during the first year of marriage) will politely choke down and not make you cry.
How to Blind Bake Pie Crust: Blind baking is simple. You just need these tools: aluminum foil, baking sheet, and pie weights. I might have lost you with the last one; who has pie weights?? If you don't, it’s a small investment you can make at Bed, Bath, and Beyond or any specialty food store. Or you can go the dried bean route. Cheaper.
Preheat oven to 425 degrees F, and lower the oven rack with a baking sheet.
The first step is to fold your premade pie crust dough over your pie plate and press down to the sides. Fold under edges on the rim, pinch to flute. I typically fork prick the bottom, to keep out bubbles.
Place a double layer of aluminum foil across the bottom of pie crust and up the sides a bit. Evenly spread your weights or dried beans on top of the foil-covered bottom.
Place the pie crust onto the preheated baking sheet and reduce the oven temperature to 400 degrees F. Bake 10 to 12 minutes, or until edges start to turn golden and peek to see if the bottom isn't translucent or raw looking.
Remove from oven. Lift foil and pie weights or beans and set aside. Save the beans for next time you bake, but can’t eat them since they aren't good once baked.
You've blind bake your crust now it’s time to fill it up!
In a small skillet heat olive oil over med-high heat.
Cut fresh corn off the cob to equal a cup into a bowl. Sprinkle 2 tablespoons. of corn seasoning and toss to coat corn. Add seasoned corn to skillet and saute, stirring occasionally for 3 minutes. Add in the green onions and continue cooking for another 3 minutes. Turn off heat and set skillet aside.
In a large bowl beat eggs with half-and-half. Add a pinch of MW+GF corn seasoning.
Begin layering in pie crust in this order: seasoned corn/onion mixture, crumbled bacon, cheese and egg mixture.
Bake for 8 minutes, then reduce heat to 350 degrees and bake for 25 minutes longer. I'd invest in one of these cool pie crust shields. Nobody likes burnt edges.
Allow quiche to cool 45 minutes before serving. Garnish with chopped green onion and bacon.
Disclaimer: Although not dairy-free as I would make for little old me, this recipe has become a family favorite. I'm just snitching a sliver -- everything in moderation!