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Let’s celebrate World Egg Day with some delicious food!! Friday, October 11th is World Egg Day so it seems only right to enjoy this amazing Corn and Bacon Quiche. It has all the goodness of eggs and is stuffed with bacon, corn, peppers and onions. Oh yes, and lots of cheddar cheese. It also has a hash-brown crust making it gluten-free as well. It’s a high quiche with lots of filling that envelops the potato crust making it very hearty and great for brunch, lunch or dinner.
So why does the egg get its own day? It’s simple, eggs are extremely nutritious, high in quality protein, very economical, versatile and delicious of course. So yes, I believe the egg does deserve its own day!
Corn and Bacon Quiche tips:
-Make sure all frozen ingredients like the potatoes and corn are completely thawed and patted dry if necessary.
-Use a deep-dish pie plate for this recipe, one that is at least 1 1/2″ – 2” deep and comfortably holds 32 ounces of liquid. There is too much filling for a standard pie plate.
-Don’t over bake the quiche. It should jiggle slightly in the center when it is done and it will continue to firm up as it rests.
-Be sure to rest the quiche before slicing. This allows the quiche to firm up and will help with slicing and keeping all the ingredients together instead of spilling out when cut.
Author: Compelled to Cook
- 3 cups frozen shredded hashbrowns, thawed lightly packed
- 3 tbsp unsalted butter, melted divided
- 1 1/4 tsp kosher salt divided
- 5 slices bacon about 5 ounces
- 1/2 cup diced onion 1/4" dice
- 1/4 cup diced red pepper 1/4" dice
- 4 large eggs
- 1/4 cup full fat sour cream
- 1 1/4 cups half and half cream
- 1 1/2 tsp dried basil
- 1/2 tsp white pepper
- pinch red chili flakes
- 1 cup frozen corn thawed
- 1 cup grated cheddar cheese about 4 ounces
- Preheat oven to 425°F.
- Brush a 9.5" deep dish (1 1/2"-2" high) pie plate with a tbsp of melted butter.
- Pat potatoes dry with a paper towel if needed. Toss potatoes with remaining 2 tbsp of melted butter and 1/2 tsp kosher salt.
- Press potatoes evenly into the pie plate and up the sides to form a crust. Using the back of a flat measuring cup helps to press it down.
- Bake potato crust for 30 minutes. Remove from oven and reduce oven temperature to 350°F.
- Meanwhile, chop bacon into 1/2" pieces and saute in a medium skillet until crisp. Remove to a paper towel-lined plate reserving 1 tbsp of bacon fat in the pan.
- To the same skillet add diced onion and red pepper and saute until starting to soften about 3-5 minutes.
- In a medium bowl whisk together eggs and sour cream until combined. Whisk in cream, basil, remaining 3/4 tsp salt, white pepper and chili flakes.
- Sprinkle the bacon, onion and red pepper evenly over the cooked potato crust. Top with an even layer of corn and cheese.
- Pour egg mixture evenly over everything. Shake gently to allow ingredients to settle.
- Bake on the middle rack for 35-40 minutes. The center should jiggle just a little while the outer edges are firmer to the touch.
- Allow the quiche to rest for 10 minutes prior to slicing. Slice into 6-8 wedges and serve immediately.
-I used white pepper to avoid having black flecks in the quiche, however black pepper is just as good.
-Be sure to use a deep-dish pie plate as the filling will not fit in a standard pie plate. It needs to comfortably hold 32 ounces of liquid.