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Edamame Succotash and Feta Quiche
A custardy quiche in a partly baked crust, studded with edamame, sweet corn, onion, feta and parsley. Quick to assemble and a nice way to use frozen vegetables.
- YieldServes 4 (one 9-inch quiche)
- Hands-on25 min
- Total1 h 21 min
- Difficulty
Ingredients
Crust
- 1pie crust, 9-inch (23 cm), store-bought or homemade
Filling
- 1onion, small, chopped
- 75 gedamame, shelled, fresh or thawed frozen, about 1/2 cup
- 75 gcorn kernels, fresh or thawed frozen, about 1/2 cup
- 90 gfeta cheese, crumbled, about 3/4 cup
- 2 tbspfresh parsley, minced
Custard
- 3eggs, large
- 160 mlhalf-and-half, about 2/3 cup
- 160 mlwhole milk, about 2/3 cup
- ½ tspsalt
- to tasteblack pepper, freshly ground
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