Cheesy Corn & Spinach Quiche with Seasoned Potato Wedges & Sour Cream
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Cheesy Corn & Spinach Quiche

with Seasoned Potato Wedges & Sour Cream

45 MIN
4 Servings
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    From the Test Kitchen

    Buttery, flaky pie crusts are the perfect partner for our fluffy egg filling, which highlights sautéed sweet corn, onion, and spinach, plus melty fontina cheese. A simple side of potato wedges seasoned with our smoky spice blend ties this hearty dish together.
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    Dietary Information

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    Vegetarian
    • Nutrition
      PER SERVING
    • Calories
      860 Cals (est.)
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    fresh
    ingredients
    Cheesy Corn & Spinach Quiche with Seasoned Potato Wedges & Sour Cream
    Title
    • 4 Pie Crusts
    • 4 Pasture-Raised Eggs
    • 3 oz Baby Spinach
    • 1¼ lbs Potatoes
    • 2 ears Corn
    • 1 Zucchini
    • ¼ tsp Crushed Red Pepper Flakes
    • 4 oz Shredded Fontina Cheese
    • 1 Yellow Onion
    • 1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)
    • ½ cup Sour Cream

    Cheesy Corn & Spinach Quiche

    Prepare the ingredients
    1 Prepare the ingredients

    Preheat the oven to 400°F. Wash and dry the fresh produce. Cut the potatoes into 1-inch-wide wedges. Remove any husks and silks from the corn; cut the kernels off the cobs. Halve, peel, and medium dice the onion. In a bowl, combine the sour cream and a pinch of the spice blend; season with salt and pepper.

    2 Roast the potatoes

    Line a sheet pan with foil. Transfer the potato wedges to the foil. Drizzle with olive oil; season with salt, pepper, and the remaining spice blend. Toss to coat and arrange in an even layer. Roast 24 to 26 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

    Roast the potatoes
    Cook the vegetables
    3 Cook the vegetables

    In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the corn kernels and diced onion; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and softened. Add the spinach. Cook, stirring frequently, 1 to 2 minutes, or until wilted. Turn off the heat.

    4 Make the filling & assemble the quiches

    Crack the eggs into a large bowl. Add 2 tablespoons of water; beat until smooth. Add the cooked vegetables, half the fontina, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Stir to combine. Place the pie crusts on a sheet pan, leaving them in their tins. Evenly divide the filling between the crusts. Top with the remaining fontina.

    Make the filling & assemble the quiches
    Bake the quiches & serve your dish
    5 Bake the quiches & serve your dish

    Bake the quiches 24 to 26 minutes, or until the crust is lightly browned and the filling is set and cooked through. Remove from the oven and let stand at least 2 minutes before serving. Serve the baked quiches with the roasted potatoes and seasoned sour cream on the side. Enjoy!

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