The Estate Tableat Copperopolis
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American · Main

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

Contains

  • Gluten
  • Dairy
  • Egg
  • Soy
  • Goat, sheep, buffalo or camel milk
  • Birds' eggs (any)
  • Legumes (any)
  • Wheat
  • Corn (maize)
  • Onion family (any)
  • Onion
  • Parsley
  • Black and white pepper
  • All mammal meat (alpha-gal)
  • Pork
  • Lactose
  • FODMAPs (any)

Taste

  • Sweet
  • Sour / bright
  • Salty
  • Umami / savory
  • Richness / fat
  • Herbal / fresh

Texture

  • Creamy

Equipment

  • Oven

Season

  • Any season

Occasion

  • Weekend project
  • Entertaining

Effort

  • 20–45 min active
  • 1–3 hours total
  • Difficulty 2
  • Make-ahead friendly
  • Leftovers-friendly

Nutrition

  • Calories: low
  • Protein: moderate
  • Carbs: low
  • Fat: moderate
  • Fiber: low
  • Sodium: moderate

Budget

  • Budget: low

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