Ham, Corn, and Chive Crustless Quiche

Ham, Corn, and Chive Crustless Quiche

A crustless quiche like this Ham, Corn, and Chive Crustless Quiche is a perfect addition to the savory course when one of your guests has a gluten allergy.

Ham, Corn, and Chive Crustless Quiche
Yield: 9 servings • Preparation: 25 minutes • Bake: 45 to 50 minutes
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Ingredients
  1. 2 cups shredded Gruyère cheese, divided
  2. 1 cup diced ham
  3. ½ cup frozen sweet corn kernels, thawed
  4. 2 tablespoons chopped fresh chives
  5. 2 cups heavy whipping cream
  6. 6 large eggs
  7. ¾ teaspoon salt
  8. ¼ teaspoon ground black pepper
  9. Garnish: additional corn kernels and additional chopped fresh chives
Instructions
  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 nonstick cooking spray.
  3. Scatter 1 cup cheese evenly into prepared pan. Top cheese layer evenly with ham, corn, and chives. Scatter remaining 1 cup cheese evenly over chive layer. Set aside.
  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.
Notes
  1. • 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. Also blot corn dry on paper towels after defrosting. Blotting these ingredients will keep quiche from becoming watery.
  2. • 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.
TeaTime Magazine http://staging.teatimemagazine.com/
 From TeaTime March/April 2015

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