Ham, Corn, and Chive Crustless Quiche
Yield: 9 servings
  • 2 cups shredded Gruyère cheese, divided
  • 1 cup diced ham*
  • ½ cup frozen sweet corn kernels, thawed and blotted dry
  • 1 tablespoon chopped fresh chives
  • 2 cups heavy whipping cream
  • 6 large eggs
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • Garnish: additional corn kernels and additional chopped fresh chives
  1. Preheat oven to 350°.
  2. Line an 8-inch square baking pan with aluminum foil, lettings edges of foil hang over sides to use as handles. Lightly spray with cooking spray.
  3. Scatter 1 cup cheese evenly in prepared pan. Top cheese layer evenly with ham, corn, and chives. Scatter remaining 1 cup cheese evenly over chive layer.
  4. In a large bowl, combine cream, eggs, salt, and pepper, whisking well. Pour over ingredients in prepared pan.
  5. Bake until quiche is slightly puffed and lightly browned, 45 to 50 minutes. Let cool to room temperature before removing from pan.
  6. Using foil overhang as handles, lift quiche from pan, and place on a cutting surface. Cut into 9 squares.
  7. Garnish individual servings with corn kernels and chives, if desired.
Make-Ahead Tip: Quiche can be made a day in advance, wrapped in plastic wrap in pan, and refrigerated overnight. Remove from pan, cut into squares, and place on a parchment-lined baking sheet. Heat in a 350° oven until warm, approximately 10 minutes.

*Use a firm-textured ham such as a ham steak or a smoked ham chop. Prepare according to package directions, and then blot dry on paper towels.
Recipe by TeaTime Magazine at https://www.teatimemagazine.com/ham-corn-and-chive-crustless-quiche-two-recipe/