Crustless Corn and Cheese Quiche

A corn and cheese quiche with no crust at all, not store-bought and not a breadcrumb stand-in. The flour in the batter is enough to bind everything, and it's just as good eaten cold from the fridge the next day.

Why there's no need for a crust at all

The corn and cheese give the bake enough body on their own, and the flour in the batter holds it all together without an extra crust layer. Less work, and a lighter result.

Adding more flour than needed makes the quiche heavy and doughy instead of light. Too little, and it can fall apart when sliced.

Corn at its peak

Fresh corn off the cob gives the sweetest flavor, but frozen or drained canned corn works just as well when fresh isn't on hand.

Two medium ears give about two cups of kernels once cut off the cob. You can also toast the kernels in a dry pan for a few minutes first, for a sweeter, toastier flavor.

When to take the quiche out of the oven

The center no longer wobbles when you nudge the pan, and the edges start pulling slightly away from the sides. The top is evenly golden, not pale and not too dark. If there's still a liquid bulge in the middle, it needs a few more minutes. Let it rest about ten minutes before slicing, so it cuts cleanly.