Crustless Quiches w/ Sweet Corn, Fresh Basil and Applewood-Smoked Bacon

I might be rushing the season just a bit ……..

…………. but when I saw beautiful, fresh bicolored corn on sale at the market, my imagination started conjuring up something fun to do with it. I started out planning to make a tart with a filo dough crust, but when time got away from me, I quickly began to simplify my endeavor. I thought about the delicious Coconut Impossible Pie that my daughter-in-law, Lindsay shared on The Café several weeks ago and decided to do a savory version with corn and fresh basil.

I had a package of applewood bacon in my deli drawer and thought this would complement the other ingredients quite nicely, adding a layer of smokey, salty flavor with the sweet corn and fresh basil. Some scallions, a touch of garlic and fresh ginger found their way into the mix and in less than an hour “dinner was served” (after the photo session with a drooling photographer) :).

I love to pair a savory egg dish like this with a simple fruit salad; whatever fruit I find in the fridge or the fruit bowl, diced and sprinkled with a bit of fresh lime juice and a drizzle of honey.  With the crustless quiche, it was the quintessential spring meal enjoyed on the back deck, drinking in the beauty of the season!


Crustless Quiches w/ Sweet Corn, Fresh Basil and Applewood-Smoked Bacon

1 tablespoon butter
2 cloves fresh garlic, minced
1 tablespoon finely minced fresh ginger
1 teaspoon jalapeno, finely chopped
6 scallions (green onions), finely sliced
5 ears fresh corn, kernels cut from cobs
½ teaspoon sea salt, more to taste
¼ cup all-purpose flour
½ cup roughly chopped fresh basil
½ cup cooked and crumbled applewood-smoked bacon, divided
1 cup Parmesan cheese
1 cup shredded Mozzarella cheese
4 large eggs
1 cup whole milk (or ½ cup skim milk and ½ cup half and half)

1. Preheat oven to 375˚F. Melt butter in a large sauté pan over medium heat. Add the garlic, ginger and jalapeño and cook for 30 seconds or until fragrant. Add scallions, corn and sea salt; stir to combine. Cook another 2-3 minutes over medium-high heat, stirring occasionally. Remove from heat, transfer to a large bowl and allow to cool for 10 minutes while preparing egg mixture, then stir in flour, basil  1/4 cup bacon and cheeses.

2. Combine milk and eggs in a bowl and whisk till well combined. Add to corn mixture after cooling and mix well.

3. Spray 4-6 small ramekins (3-4 inches) with cooking spray and place on a sheet pan. Scoop egg mixture into ramekins, dividing evenly. Bake for 20 minutes, then remove from oven and sprinkle top of quiches with remaining 1/4 cup bacon. Bake for another 5 minutes or until beginning to turn golden. Remove from oven and serve immediately in ramekins or remove from ramekins by running the blade of a thin, sharp knife around outer edges, then tipping out quiche onto a small plate and invert onto serving plate.

Serves 4-6 (I used 3½” ramekins and got five quiches)


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