Corn, Bacon and Cheddar Pie With Pickled Jalapeños Recipe (2024)

At what temp do I bake this? The only temp I see mentioned is the 425 for the crust.

Butter the inside of the pie pan well and dust it with cornmeal until no more cornmeal will stick. Shake out and discard any loose cornmeal in the pan. This will give you the same flavor boost as the crust would.Pour the filling into the prepared pan. For no-crust quiches bake at 350 to keep the filling tender, about 35-40 minutes depending on the chunkiness of the filling.Bake until puffed but still a bit jiggly in the center. Rest 30 minutes to finish cooking and setting.

I'm a Iowa-born cornfed farm boy now in Texas, and although it's hot as the surface of the sun here, I'm going to try to make this over the weekend. Corn, bacon, cheese, jalapeños, eggs ---nothing with that combination could ever be bad.My infatuation with the creations of Melissa deepens...

Steve - you ask about oven temp to use to bake this (step 9) since none is specified after the 425 oven to bake crust in step 3. I noted the same. My two bits: since instruction is to prepare filling (steps 4- 8) while the crust chills (step 2) and bakes (step 3) with no mention to reduce oven temp after removing baked crust, one could assume 425 for baking all. But relying on other quiche recipes, including a couple of Melissa's, that seems high. So I plan to reduce oven to 375 for step 9.

Hi, Ande! Thank you for flagging. We've fixed the recipe to address your concern. The oven temperature is now reduced to 375 degrees in Step 3, and the quiche should be baked at that temperature accordingly.

What would happen if you used a frozen pie shell so you could actually get this done on a weeknight?

Here's a quick corn chowder to go with the quiche. Fry a cup of onion over two slices of bacon in a Dutch oven. Remove the bacon. Add a can of evaporated milk, a can of creamed corn, a can of water, and a chicken bouillon cube. Heat to boiling, reduce to simmer, add in chopped crisp bacon slices. Add some paprika and cayenne pepper for color and flavor.Make it fresh and fancy with a pint of half and half, a pint of chicken stock, and fresh corn.

The last sentence of step 3 says “Reduce oven temperature to 375 degrees.” Maybe that was added after questions about temperature here?

Just made this, haven't eaten it yet (it smells really good but the rest of the household is a little slow getting to the table this evening). I think it might be good to reduce oven temperature to something like 375 once the crust is done. I left it at 425 and it baked in around 25 minutes and was a little too brown at that point. This is like quiche which I usually bake at 350 or 375 for around 45 minutes. Just wasn't thinking. Counting on it to be delicious, though.

Using the amount of ingredients in this recipe, the filling is about two times the amount needed for one 9 inch pie.

Add fresh cracked black pepper to crust took it up a notch

I hate to fuss when I cook so I simplified the recipe. I made this with a commercial crust and fresh jalapeños, squeezed lime juice over the cooked vegetables rather than a reserved portion of onion (eliminated that step), mixed the custard in a bowl and threw in the vegetables rather than using a blender, and poured it in the crust. Quick, easy delicious.

OK, made this and it's seriously good. I used the stick blender. Easier clean up. Did not have pickled jalapeno, used fresh with the seeds and pith removed. Otherwise followed recipe. So worth making the crust as directed. Corn meal makes a big difference.

I just made a delicious variation of this, skipping the crust to cut the carbs. I emptied the cooked bacon into the pie dish to grease it before moving it to a paper towel, and blotted some sun-dried tomatoes in oil to use instead of jalapenos, which I didn't have and don't much care for. Cilantro subbed for parsley.The corn came off a fresh cob.The result was sublime, much more interesting than a quiche, with corn, lime and bacon notes forward in a light, slightly sweet custard. Excellent!

Temp for baking a quiche is 375 for 25-30 minutes or until center is set and thin knife blade, toothpick or skewer comes out clean. If not planning to serve right away, center can be a little soft, and will cook the rest of the way while the quiche sits before serving.

I seriously love this recipe and have made it many, many times to rave reviews. I once used it as an audition for a catering gig. Don't skip the cornmeal crust if you can help it and it's okay to cut down on cream and salt a bit. I am writing this from Florence where there are no jalapenos or pickled jalapenos to be found but so many other wonderful pickled things in jars. The pereroni I grigliati where a great substitute (think pickled capsicum).

Just made and it was delicious! I used the extra filling in small tarts for easy treats

Last week I made a bunch of the Lee brother’s cheese straws when it occurred to me that the recipe might make an awesome crust for a savory pie. It’s true, I tested it with this filling. I did not pre-bake the crust but when I made it it def handled like a shortbread crust so I had to press it in in places. Then I froze it while I left town for a few days. I poured the batter as written and baked it the same. So. Very. Good.

I substituted Greek yogurt for sour cream and Buttermilk for heavy cream. Really yummy.

Delicious!

Corn, Bacon, and Cheddar Pie with Pickled Jalapeños.I really liked this. Instead of using pie crust I just buttered the dish and dusted it with corn meal. https://cooking.nytimes.com/recipes/1020386-corn-bacon-and-cheddar-pie-with-pickled-jalapenos?smid=ck-recipe-iOS-share

I'm going to try this as a frittata as I'm having GF guests for brunch. Looked to see if anyone did this as a frittata, but nothing. I'll report results, and hope it isn't too different as the original recipe quiche was delicious!

Made this for a brunch this past weekend. The crust was wonderful and I will use it again for other quiches. Good flavor in the quiche, but it wasn't as fluffy as I'd hoped it would be

Made this again but added the filling to the crust right as it came out of the oven, and then put it back to bake at the reduced temperature, instead of holding the crust at room temperature for hours. This time, it baked perfectly in 35 minutes. So that's what I was doing wrong! Still a total success of a recipe. Have made this for guests and many dinners. Will make again.

Even though mid summer weather here, this sounded good. The only change I made was to not purée corn, as I don’t have a blender. But when I make it again, I will cut the cream and sour cream in half, cut jalapeños down to half or none, add another egg or two, and add more cheese, perhaps double. The flavor was good but the jalapeños overwhelmed in bites where they were included. More eggs and cheese proportionate to cream and sour cream might eliminate the curdled texture. But there is hope!

I made this as a crustless quiche in an 8 square inch pan and was disappointed. The mixture produced about a quarter cup of water, which was unpleasant but not fatal. To me, the fresh corn flavor seemed lost amid the intensity of the other ingredients. A lot of cleanup for such disappointing results. I should have been tipped off when the mixture in the blender didn’t thicken much.

You can fit more into this pie than what’s in the recipe and it’s very versatile- I added a red pepper and some mushrooms in to the stir fry part, subbed sausage for bacon, omitted the jalapeño, subbed yellow for the red pepper. It came out perfectly! Though probably better for cold weather than hot summer eves.

This pie surprised me by being deeply delicious. Let me preface my review by saying that I had to modify it as my partner is allergic to dairy products, so I used plant yogurt and sour 'cream', and vegan 'cheese'. The custard was very softly set in the center, although definitely cooked. I did not alter amounts used.The only thing that would prevent me from making this regularly is that it is a really labor-intensive recipe.

This was amazing! Forgot to turn the oven down at first so the first at least 10 minutes were at the higher temp. Ate the leftovers two days later and heated in the pie plate from the fridge at 300 for 45 minutes and it was perfect.

Loved it, fabulous!