What's Trending

Jalapeño, Corn and Cheddar Quiche

Name: Jalapeño, Corn and Cheddar Quiche
Prep time: 10 min
Total time: 1 h 15 min
Yield: 8
Ingredients: 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crust (2 Count), softened as directed on box; 1 cup half-and-half or milk; 4 eggs, beaten; 3/4 cup frozen corn, thawed, well drained (from 14.4-oz bag); 3 tablespoons sliced green onions (3 medium); 1 to 2 tablespoons finely chopped seeded jalapeño chile; 1 cup shredded cheddar cheese (4 oz)

(0)

0 Questions

Save Recipe

Prep 10 min
Total 1 hr 15 min
Ingredients 7
Servings 8

Save
Print
Pinterest
Facebook
Email

Ready to make?

Save
Shop
Share
Keep Screen On

Kick up your brunch (or dinner) with a tender, flaky jalapeño and cheddar quiche. Prep is easy as can be thanks to refrigerated Pillsbury™ Pie Crust and a few simple ingredients. Get creative, and dress up your jalapeño quiche with your family's favorite taco toppings. Every bite is filled with a spicy, cheesy flavor combination you won't be able to get enough of.

By Pillsbury Kitchens

Updated Apr 26, 2021

Ingredients

1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crust (2 Count), softened as directed on box
1 cup half-and-half or milk
4 eggs, beaten
3/4 cup frozen corn, thawed, well drained (from 14.4-oz bag)
3 tablespoons sliced green onions (3 medium)
1 to 2 tablespoons finely chopped seeded jalapeño chile
1 cup shredded cheddar cheese (4 oz)

Make With

Pillsbury Pie Crust

Steps

1

Heat oven to 375°F. Unroll pie crust; place crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie. Do not prick crust. Bake 10 minutes (if crust puffs up in center after baking, gently push down with bottom of metal measuring cup). Cool 10 minutes.
2

In medium bowl, mix half-and-half, eggs, 1/2 teaspoon salt and 1/4 teaspoon pepper until well blended. Layer corn, 2 tablespoons of the green onions, the jalapeño chile and shredded cheese in crust-lined plate. Pour egg mixture over top.
3

Bake 32 to 37 minutes or until knife inserted in center comes out clean; if needed, cover edge of crust with foil during last 5 to 10 minutes of baking to prevent excessive browning. Let stand 5 minutes before serving. Garnish with remaining green onion; cut into wedges.

Tips from the Pillsbury Kitchens

tip 1
Jalapeño chiles vary in spiciness; we recommend you taste the chile before adding to your quiche so you can adjust the amount (1 to 2 tablespoons) to your liking.
tip 2
Serve your jalapeño and cheddar quiche with a side of salsa or sour cream, or add fresh toppings like diced avocado or tomato.
tip 3
Prefer to have meat in your quiche? Add 1/2 cup cooked chopped bacon to your jalapeño quiche layers, reduce corn to 1/2 cup and salt to 1/4 teaspoon. To add additional heat, switch to shredded pepper Jack cheese in place of cheddar.
tip 4
Is your family loving this jalapeño quiche recipe? Try some more fun and easy dishes like these Bacon-Jalapeño Popper Pinwheels and Three-Cheese Quiche.

Nutrition Information

260 Calories, 17g Total Fat, 8g Protein, 17g Total Carbohydrate, 2g Sugars

Nutrition Facts

Serving Size: 1 Slice

Calories: 260

Calories from Fat: 150

Total Fat: 17g; 26%

Saturated Fat: 8g; 41%

Trans Fat: 0g

Cholesterol: 125mg; 41%

Sodium: 270mg; 11%

Potassium: 125mg; 4%

Total Carbohydrate: 17g; 6%

Dietary Fiber: 0g; 0%

Sugars: 2g

Protein: 8g

% Daily Value*:

Vitamin A: 10%; 10%

Vitamin C: 2%; 2%

Calcium: 15%; 15%

Iron: 6%; 6%

Exchanges:

1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 2 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.