This Easy Grilled Corn Quiche with Sautéed Onions and Fresh Thyme is a delicious way to take advantage of fresh sweet corn this summer. Whether you’re visiting your local farmers market or picking up fresh produce at your favorite grocery, this savory quiche recipe celebrates the vibrant flavors of the season.
Grilled corn adds a smoky sweetness that pairs beautifully with smoked Gouda cheese, caramelized onions and earthy thyme, making this dish perfect for brunch, lunch, or even a light summer dinner. If you’re searching for easy vegetarian quiche ideas for summer that highlight the best of fresh, seasonal ingredients, you’ve come to the right place.
Jump to RecipeTable of Contents
A Snapshot of this Easy Grill Corn Quiche at Each Stage
Did You Know? The Origin Story of this Easy Grilled Corn Quiche
While quiche is widely known as a French classic, the version most of us enjoy today has taken on a uniquely American twist. It’s believed that quiche originated in the Lorraine region of France and was made with eggs, cream, and smoky bacon. Over time, American home cooks began experimenting with local ingredients—especially fresh vegetables. Sweet corn, a crop with deep roots in Latin American and Native American cuisine, has long been a summer staple in American kitchens.
I wish I had an engaging historical account of the origins of corn quiche, but I don’t. The truth is, this Easy Grilled Corn Quiche recipe was born out of my natural aversion to wasting food. Please tell me I am not the only person who seems to always have one or two leftover grilled cobs of corn after a cook out? I also love anything made with corn – corn masa waffles, elote, sweet corn ice cream, polenta, you name it.
Blending grilled corn, herbs, and custard into a savory pie just seemed like a delicious way to blend culinary traditions and regional ingredients into something delicious. That is the origin story of this recipe – me just frogging around in the kitchen trying not to waste food.
If you live in an area where sweet corn is abundant and and you’re looking for some vegetarian quiche ideas for summer, this recipe is for you! It makes a great farm-fresh brunch or light dinner option. My favorites sides to serve with this corn quiche are fresh sliced tomatoes or a simple salad of fresh greens tossed in lemon juice and a drizzle of olive oil.
In-Season & On the Table: Cooking with Summer’s Freshest Ingredients
Cooking with fresh, in-season produce is one of the best ways to bring out bold, natural flavors while supporting local farms and markets. This summer quiche with fresh herbs and onion is a perfect way to showcase the sweetness of summer corn when it’s at its peak.
If you’re looking for more ways to celebrate summer’s bounty, be sure to check out my Easy 6-Layer Summer Vegetable Bake. It’s a colorful, delicious side dish that layers zucchini, tomatoes, and other garden-fresh vegetables into a beautifully rustic bake. Recipes like these make it easy to eat seasonally and enjoy the vibrant flavors Michigan summers have to offer.
From Brunch to Dessert – More Ways to Love Sweet Corn This Summer
If you love finding creative ways to cook with sweet corn while it’s in season, this Grilled Corn Quiche is just the beginning. Corn is one of the most versatile summer ingredients, and it shines in both savory and unexpected sweet dishes. It’s one of those easy brunch recipes that you’ll find yourself coming back to over and over again. But if you’re looking for a crowd-pleasing appetizer, try my Easy Elote Dip Recipe—a creamy, spicy take on Mexican street corn that’s perfect for backyard gatherings.
And for something truly unique, don’t miss this recipe for Mexican Street Corn Gelato. With just six ingredients, it’s a playful and refreshing way to enjoy sweet corn in dessert form.
Together with this quiche, these recipes showcase the full flavor range of summer sweet corn in fun and delicious ways.
Let’s Get Social!
Thank you for visiting MOstly Bakes! I hope you have enjoyed this recipe for Grilled Corn Quiche and got some new ideas for other things you can make with fresh sweet corn.
If you’re looking for more recipes and content, I’d like to invite you to subscribe to our newsletter and connect with me on social media via Instagram, Facebook and Pinterest. Thank you again, for visiting and I look forward to connecting with you there!
Blessings & enjoy!
Easy Grilled Corn Quiche with Fresh Thyme
Course: All Recipes, MainsCuisine: AmericanDifficulty: Easy8
servings30
minutes45
minutesGrilled corn adds a smoky sweetness that pairs beautifully with smoked Gouda cheese, caramelized onions and earthy thyme, making this dish perfect for brunch, lunch, or even a light summer dinner.
Ingredients
1 unbaked 9-inch pie crust, unbaked (frozen is perfectly acceptable)
1 cup grilled corn, cooled and removed from the cob
1/2 cup white onion, 1/4-inch dice
1 Tbsp fresh thyme, leaves removed from the stems
1 tsp. salted butter
1 1/2 cups smoked Gouda cheese, shredded
7 large eggs, room temperature
3/4 cup half and half cream
1/4 tsp. black pepper
1/4 tsp salt
Directions
- Grill the corn over a hot BBQ grill fire, or in a hot saute pan. Allow the corn to cool before removing the kernels from the cob. Set aside.
- Use a medium-size saute pan to cook the onions in butter over medium heat until soft and they start to develop some color – approximately 5-7 minutes. Add the thyme leaves, and remove from the heat. Set aside.
- Line a baking sheet with foil (to protect against spilling and burning) and place in the oven. Preheat the oven with the pan inside to 425 degrees F.
- In a small bowl, toss together the cooled corn, onions and thyme, and add to the bottom of the pie pan.
- In that same small bowl, whisk together the eggs, half and half, salt, and pepper.
- When the oven has reached 425 degrees F., transfer the pie shell to the hot sheet pan and add the egg custard.
- Immediately reduce the temperature of the oven to 350 degrees F. and bake for 45 -55 minutes.
- The quiche is ready when it is still a little soft to the touch in the center, but not wet. The quiche will rise up like a souffle and fall a little as it cools. This is normal.
- Allow the quiche to cool at room temperature for 20 minutes before serving.
- Option 2 – Corn Quiche with Cheddar, Poblano peppers, onion and Tajin
- To make this alternate version, substitute 1 1/2 cups shredder cheddar cheese for the Gouda, 2 1/2 Tbsp. of diced Poblano peppers for the thyme, and 1/2 tsp. of Tajin for the salt. Prepare the quiche as directed otherwise.
Notes
- Can I make this quiche using frozen corn instead of fresh corn on the cob? Yes! I tested this recipe using frozen corn as well and it works quite nicely. Saute the corn in a nonstick skillet over medium heat until it starts to develop some color. It won’t have the same smokey profile as grilled corn, but you’ll still get some of that flavor from the smoked Gouda cheese.
- Why is there such a range on the bake time? Each oven is a little different. I was recently reminded of this when I made this quiche at home and then at a friend’s house three days later. Their oven ran hotter than mine and the quiche finished 10 minutes early. I provide a range in my bake times to accommodate temperature variations.
