Corn and Cheddar Quiche

Corn Cheddar QuicheIngredients

1 pie crust shell
4 large eggs
2 cups half and half
3/4 teaspoon salt
1/4 teaspoon pepper
3/4 cup corn, well drained
1/4 cup onion, diced and sautéed until nearly cooked
1/4 cup bell pepper, diced and sautéed until nearly cooked
1 cup grated cheddar cheese


Preheat the oven to 375 degrees.  Place the oven rack on the lower 1/3.

  1. From the crust in a nine-inch pan, preferably a silver or light colored pan.
  2. Whisk together the eggs, half and half, salt, and pepper.
  3. Stir in the cooked vegetables and grated cheese.  Pour the filling into the unbaked pie shell.
  4. Bake until the internal temperature of the filling is at least 165 degrees but not more that 185 degrees (about 45 minutes).