- Annie B. Bond
- May 15, 2000
- 4:56 am
Quiches are the perfect holiday food: they’re quick to make, delicious any time of day, and make a great choice for bringing to potlucks and parties.
At this winter solstice time of year, quiches, with their round and golden sun-like appeal, are great ways to celebrate the longer days that follow the shortest night of the year.
Cooking oil spray
1 tablespoon olive or vegetable oil
1 small onion or 4 shallots, chopped
1 ½ cups low-fat milk
1 cup cottage cheese
1 ½ cups corn kernels (thawed and drained thoroughly if using frozen)
½ cup grated Cheddar cheese
¼ teaspoon ground mace
¼ teaspoon ground nutmeg
¼ teaspoon freshly ground black pepper
1. Preheat oven to 425. Lightly spray 9- or 10-inch quiche dish with cooking oil (or use a 2-inch-deep pie plate)
2. Heat the oil in a skillet and saute onion for 2 minutes. Place in a large bowl.
3. Add milk, cottage cheese, and eggs and beat together.
4. Stir in corn, Cheddar, and spices.
5. Pour filling into quiche dish or pie plate and bake for 10 minutes. Reduce heat to 350 and bake 30 minutes longer, until a knife inserted in the center comes out clean.
Let cool for about 10 minutes before cutting into wedges.
Serves 4 – 6.
Variation: add half a red or green bell pepper, chopped, to onion and saute. Substitute chili powder for nutmeg.
Adapted from Corn by Olwen Woodier (Storey Books, 2002). Copyright (c) 2002 by Olwen Woodier. Reprinted by permission of Storey Books.
Adapted from Corn by Olwen Woodier (Storey Books, 2002).
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