🌽 Fresh Corn, Avocado & Cilantro Quiche
A vibrant, summery quiche bursting with flavor and color! Perfect for brunch, lunch, or even a light dinner. This recipe is simple yet impressive, with golden cheese, juicy corn, creamy avocado, and the fresh kick of cilantro.
👨👩👧👦 Serves: 6
⏱️ Prep time: 20 minutes | Cook time: 35 minutes
📝 Ingredients
- 1 sheet of shortcrust pastry (store-bought or homemade)
- 4 eggs
- 200 ml heavy cream (or crème fraîche)
- 150g shredded cheese (cheddar or gruyère recommended)
- 150g sweet corn (canned or fresh)
- 1 ripe avocado, diced
- 2–3 sprigs of fresh cilantro, chopped
- Salt & pepper, to taste
- Pinch of chili powder (optional)
🔪 Step-by-Step Instructions
1️⃣ Preheat your oven to 180°C (350°F).
2️⃣ Line a tart pan (22–24 cm) with the shortcrust pastry. Prick the base with a fork to prevent puffing.
3️⃣ Drain the corn (if using canned). If using fresh corn on the cob, slice off the kernels.
4️⃣ Cut the avocado in half, remove the pit, and dice the flesh into small cubes. Set aside.
5️⃣ In a mixing bowl, beat the eggs with the cream, then season with salt, pepper, and a pinch of chili powder (optional).
6️⃣ Stir in 100g of the shredded cheese to the egg mixture.
7️⃣ Pour the mixture into the tart shell, spreading it evenly. Sprinkle the corn over the top.
8️⃣ Add the remaining cheese on top for that irresistible golden crust.
9️⃣ Bake for 30–35 minutes, or until the quiche is firm and golden brown.
🔟 Let the quiche cool slightly, then top with diced avocado and chopped cilantro just before serving.
💡 Tips & Substitutions
- Make ahead: This quiche is even better the next day. Store it in the fridge and enjoy cold or reheated.
- Lighter version: Replace the heavy cream with plain yogurt for a fresher, tangier taste.
- Golden crust trick: Brush the edges of the pastry with milk or egg yolk before baking for a deeper color.
🌿 Fresh, colorful, and perfect for summer—this corn, avocado & cilantro quiche will be the star of your table.
