Corn and Red Pepper Brunch Quiche
When Trader Joe’s posted on their instagram their new contest to make a corn-focused recipe ; I was so excited to share my favorite Brunch Quiche recipe.
I hope you will enjoy it as much as I do. Bon Appétit!
As always, you will find the Step-by-Step Video below the recipe.
If this is your first visit, BIENVENUE! I am a bonCOOK™ Independent Consultant. BonCOOK‘s Mission is “to create confidence in the Kitchen” with Professional Flexible Bakeware and innovative Tools. I am available to guide you through our products and to organize your Virtual Culinary Workshops Gatherings with Friends and Family.
Corn and Red Pepper Brunch Quiche
This Corn and Red Pepper Brunch Quiche was made for the Trader Joe's Recipe Contest. It has all my Favorite TJ's Ingredients in it!
Equipment
Ingredients
- 15 oz (425 g) sweet corn (Trader Joes | 1 can)
- 1/2 Red onion (Thinly sliced)
- 8 eggs
- 1 cup (230 g) Sour Cream
- 1/3 cup (90 g) red pepper spread (Trader Joes)
- 1 Tbsp (15 g) Tomato paste
- 2 Tbsp (30 g) tomato herb mustard
- 4 oz (113.4 g) Fresh Baby Spinach Leaves
- 1 cup (120 g) Grated Cheese (Four Cheese Mexican Blend)
- 3/4 cup (120 g) Feta cheese (Trader Joes | Crumbled)
- 3/4 cup (120 g) grape tomatoes (Trader Joes | Halves)
- Lavender Salt (Season to Taste)
- Pepper Mill (Season to Taste)
Instructions
- Preheat oven to 375F/190C.
- Place your Fluted Round Flexipan® Mold on the top of your Medium Perforated Baking Sheet. Set Aside.
BRUNCH QUICHE PREPARATION
- Peel and remove the extremities of your red onion, cut it in half. Slice it, using your Mandoline, on the thinnest setting.
- In your mixing bowl, whisk together the eggs, sour cream, TJ's red pepper spread, tomato paste and tomato herb Mustard, until all combined. Add your TJ's sweet corn, sliced red onions and mix.
- Using your spatula, incorporate the grated cheese, TJ's feta cheese, baby spinach leaves and TJ's grape tomatoes. Season with Salt and Pepper (To taste). Mix well.
- Pour your preparation into your Flexipan® and cover with your square bonMAT™. This will allow for the eggs to not overcook and dry your preparation.
BAKE!
- Bake for 30 minutes at 375F/190C. Keep the bonMAT™ on for the first 20min and remove it carefully with your oven cloth. (Every oven heats differently, monitor your quiche from 25min).
- Once your brunch quiche is out of the oven, let it cool down for about 10min. Then, unmold, Serve and Enjoy with your favorite salad on the side. Bon Appétit!
YouTube Video
Photos
Nutrition
Calories: 279kcal | Carbohydrates: 16g | Protein: 14g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 207mg | Sodium: 474mg | Potassium: 389mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2267IU | Vitamin C: 13mg | Calcium: 247mg | Iron: 2mg
Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com
Find it online:
