Mexican Street Corn Quiche Recipe
This Mexican Street Corn Quiche is packed with roasted sweet corn, green chilies, peppers, and cheese in a flaky gluten free crust. Perfect for brunch, breakfast, or dinner.
Since we’ve started making family dinner a priority each night, the pressure is definitely on to come up with meals we can all sit down and enjoy together. Now, my toddler doesn’t always love everything I make, especially recipes with eggs, but one thing is for sure: his dad and I absolutely loved this one. While he happily enjoyed his tacos in a blanket, we devoured this high protein Mexican Street Corn Quiche.
This recipe came together because I had a handful of ingredients that needed to be used up. I had corn in the freezer, a bell pepper on the counter, a can of green chilies in the pantry, and a pie crust ready to go. Instead of making our usual breakfast-style quiche, I decided to lean into a street corn flavored one.
We topped each slice with extra cotija cheese, tomatoes, and roasted corn, then served it alongside chicken tinga I made in the crock pot, sour cream, and pico de gallo I picked up at the farmers market. This is definitely one of those recipes I’ll be making again and again.
Mexican Street Corn Quiche Ingredients
- Sweet Loren’s Gluten Free Pie Crust (any pie crust works)
- Eggs
- Half and half or heavy cream
- Mild green chilies
- Garlic powder
- Salt
- Black pepper
- Roasted sweet corn
- Mexican cheese blend
- Red bell pepper
- Cotija cheese
Extra Toppings
- Extra cotija cheese
- Roasted sweet corn
- Diced tomatoes
- Cilantro
- Sour cream
- Pico de gallo
- Chicken tinga for serving
Swap the Cream for Cottage Cheese
If you’d like to boost the protein even more, you can swap the cream for cottage cheese. Simply blend the cottage cheese until smooth before whisking it into the eggs. It creates a rich, creamy texture while adding extra protein to every slice. I love using cottage cheese in quiche because it blends right in, and no one can even tell it’s there!
How to Make Mexican Street Corn Quiche
Start by preheating the oven and preparing your pie crust in a pie dish.
In a large mixing bowl, whisk together the eggs, cream, garlic powder, salt, and pepper until smooth and fully combined.
Fold in the green chilies, roasted sweet corn, diced bell pepper, Mexican cheese blend, and cotija cheese. Stir until the ingredients are evenly distributed throughout the egg mixture.
Pour the filling into the prepared pie crust and spread it out evenly.
Cover the quiche loosely with aluminum foil and bake until the eggs begin to set.
Remove the foil and continue baking until the center is firm and the edges are lightly golden brown.
Allow the quiche to cool for several minutes before slicing.
Top with extra cotija cheese, roasted corn, diced tomatoes, and cilantro if desired.
Serve warm with chicken tinga, sour cream, and pico de gallo for a flavorful Mexican-inspired meal.
This past weekend, I spent the morning at the farmers market and came home inspired by all of the incredible local vendors and fresh produce. I picked up some homemade salsa and fresh tortillas to serve alongside this quiche, which made the meal even better. I also couldn’t resist bringing home fresh sweet corn and tomatoes, which fit perfectly with the Mexican street corn flavors in this recipe.
On the garden front, my giant heirloom tomatoes are finally starting to turn orange! After weeks of checking on them every morning, it’s so exciting to see them ripening. I already know I’m going to be sharing plenty of tomato recipes this summer. Fair warning: I may become completely insufferable about garden tomatoes over the next few months. If you’ve ever grown your own, you know exactly what I mean!
Mexican Street Corn Quiche
Ingredients
- 1 Pie Crust Sweet Lorens
- 10 Large Eggs
- 1/4 Cup Cream (or milk) half n Half or heavy Cream
- 4 Ounces mild green chilies
- 1/2 Tsp Salt
- 1/2 Tsp Black Pepper
- 1 Tsp Garlic Powder
- 1 1/2 Cups roasted sweet corn
- 1 Small red bell pepper, diced
- 1 Cup Mexican Blend Cheese, shredded
- 1/4 Cup Cojita Cheese
Instructions
- Preheat the oven to 350 degrees
- Place the pie crust into a 9-inch pie dish and crimp the edges
- In a large mixing bowl, whisk together the eggs, cream, Green Chilis, garlic powder, salt, and pepper until smooth.
- Poor the mixture into pie pan. Pour in the roasted corn, diced bell pepper, Mexican cheese blend, and cotija cheese.
- Cover the quiche loosely with aluminum foil and bake for 20 minutes. Remove the foil and continue baking for an additional 8 to 10 minutes, or until the center is set and the edges are lightly golden.
- Allow the quiche to cool for 10 to 15 minutes before slicing. Top with extra cotija cheese, diced tomatoes, roasted corn, and cilantro (if desired). Serve with chicken tinga, sour cream, and pico de gallo.
Notes
Recipe Notes
- Roasted frozen corn works perfectly for this recipe.
- For extra spice, add diced jalapeños or use hot green chilies.
- Allowing the quiche to rest before slicing helps it hold together beautifully.
- This quiche reheats wonderfully and makes an excellent meal prep breakfast.
More High- Protein Dinner Recipes You’ll Love:
High Protein Cottage Cheese Pasta Salad
Creamy Green Chile Chicken Enchilada Zucchini Casserole
Uncle Rich’s Famous Sweet Cheddar Teriyaki Burgers
Lemon Ricotta and Garlic Chicken Pasta Salad
30 Minute Greek Chicken Bowls with Homemade Tzatziki
How to Make the BEST Marinated Grilled Chicken
Roasted Vegetable & Chicken Sausage Sheet Pan Pasta
Lettuce Wrapped Grilled Jalapeño Cheddar Turkey Burgers
The Easiest Chicken Salad Recipe I Eat Every Day
Slow Cooked Pot Roast Recipe: Easy Family Dinner Idea
Restaurant-Style Grilled Chicken Caesar Salad Wrap
The Best Turkey Meatloaf Recipe We Eat Weekly
Delicious Mexican Street Corn Chicken Enchiladas Recipe
Chicken Stuffed Bell Peppers (low carb & high protein dinner)
I had my mom over for dinner and she LOVED this recipe, and even brought home some for my dad, who sent me a very long text about how much he enjoyed it too!
I’m so excited for you to try this recipe! I hope you’ve been enjoying all of the dinner ideas and recipes I’ve been sharing lately. Since we’ve been focusing on family dinners each night, I’ve found myself spending more time in the kitchen creating meals that are simple, delicious, and realistic for busy weeknights.
I’m definitely overdue for a life recap post, and I’m hoping to get one published this weekend. Life with two kids has been keeping me on my toes, and finding uninterrupted writing time is a little harder these days. But better late than never, right?
In the meantime, make sure you’re following along on Instagram where I share all the behind-the-scenes moments, everyday life, recipes, garden updates, and family adventures in real time.
