Once you’ve had every style of corn on the cob, exhausted every succotash, sauce, and sauté, a corn quiche is the next must-try dish!
Designed by the famous Philadelphia architect Stephen Decatur Button in 1872, the Inn was originally known as "The Clubhouse”, a private gambling club for gentlemen. A gorgeous, old Victorian mansion, the Mainstay is one of just sixteen buildings in the city selected to be recorded by The Historic American Buildings Survey — its architectural plans and important historic details are stored in The Library of Congress.
The Mainstay was (and continues to be) known for its dishes featuring New Jersey’s freshest bounties, and had a special expertise in that summer favorite, corn.
A corn quiche is super easy and perfect for brunch or lunch with a side salad of baby greens. Even better, a fully-cooked corn quiche is easy to reheat, so why stop at one? Frozen pie shells come in packages of 2 or 3, so make one to eat now, and make the rest to serve the next time you find that you’ll be having unexpected weekend guests.
To make and freeze a quiche, bake your quiche and let it cool completely on the counter, uncovered, for about an hour. When cool, tightly wrap the quiche with plastic wrap and freeze. If you plan on using the quiche within a couple of days, skip the freezing and simply refrigerate.
To reheat the quiche, let your frozen quiche thaw in refrigerator overnight. Preheat your oven to 350°F. Remove the plastic wrap and place the quiche in the oven in its original pan for about 15 -20 minutes or until the center is warmed through. A digital thermometer works well to tell when it’s heated through.
If you’re reheating more than one quiche in the oven at a time, figure in an additional 10 minutes of reheating per extra quiche. Serve immediately, and soak up the praise from woman and man alike.
Fresh Corn Quiche
Serves 6
Preheat oven to 375°F.
- 3 large eggs
- 1/2 small onion, coarsely chopped
- 1 tablespoon flour
- 1 tablespoon sugar (or less, to taste)
- 1 teaspoon salt
- 1 cup half and half
- 2 tablespoons butter, melted
- 2 cups fresh corn kernels (cut from about 3 ears) or frozen, thawed
- 1 tablespoon minced fresh chives
Combine eggs, onion, flour, sugar, and salt in food processor; blend until onion is finely chopped, about 2 minutes.
Add half and half and butter; process just until blended. Transfer to large bowl. Mix in corn. Pour into crust. Bake until filling is slightly puffed and top is golden, about 50 minutes.
Transfer to rack; cool slightly. Serve warm. Recipe adapted from The Mainstay Inn