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Jalapeño, Corn and Cheddar Quiche

Spice up your brunch (or dinner) with a tender, flaky jalapeño and cheddar quiche. Prep is easy as can be thanks to refrigerated Pillsbury™ Pie Crusts and a few simple ingredients.

1 hr 15 mins
8 Serving(s)
Jalapeño, Corn and Cheddar Quiche


  • 1 refrigerated Pillsbury™ Pie Crust, softened as directed on box
  • 1 cup half and half (or milk)
  • 4 eggs
  • 3/4 cup frozen corn, thawed & drained
  • 3 tbsp. green onions, sliced
  • 1 tbsp. jalapeño chile, finely chopped & seeded
  • 1 cup shredded cheddar cheese


  1. Heat oven to 375°F. Unroll 1 pie crust; place crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie. Do not prick crust.
  2. Bake 10 minutes (if crust puffs up in center after baking, gently push down with bottom of metal measuring cup). Cool 10 minutes.
  3. In medium bowl, mix half-and-half, eggs, 1/2 teaspoon salt and 1/4 teaspoon pepper until well blended.
  4. Layer corn, 2 tablespoons of green onions, jalapeño chile and shredded cheese in crust-lined plate. Pour egg mixture over top.
  5. Bake 32 to 37 minutes or until knife inserted in center comes out clean; if needed, cover edge of crust with foil during last 5 to 10 minutes of baking to prevent excessive browning.
  6. Let stand 5 minutes before serving. Garnish with remaining green onion; cut into wedges.

Nutrition Facts

260 Calories Per ServingFat: 17gSaturated Fat: 8gCholesterol: 125mgSodium: 270mgCarbohydrates: 17gSugars: 2gProtein: 8g

Actual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe