Crustless quiche with feta and sweetcorn

This recipe is summer on a plate. It is very easy to make and it can be eaten warm or cold. Serve it with a side salad for a delicious lunch on a hot day.


  • 6 cobs of corn
  • 3 eggs
  • 1 medium onion
  • 1tsp butter
  • a drizzle of vegetable oil
  • 100g crumbled feta cheese
  • chopped fresh parsley to taste
  • salt and black pepper to taste


1) Preheat the oven to 160C fan.

2) Dice the onions and place them in a pan with a drizzle of vegetable oil and a pinch of salt. Sweat down the onions until they become translucent. Allow them to cool down slightly.

3) Remove the corn from the cob and place the kernels in a food processor. Add the eggs, salt and pepper to the food processor and blitz everything.

4) Pour the mixture in a bowl and add the parsley, crumbled feta cheese and onions. Mix well.

5) Pour the mixture in a greased 20cm round tin and bake for appoximately 40 minutes.

If you loved these, why not try these delicious Red pepper and courgette mini egg cups?