NZ Woman's Weekly

Golden sweet corn quiche

  • Servings

  • Courses

    Quick lunch

This simple quiche has only a few ingredients, but works a treat and the turmeric gives it a gorgeous golden hue.

Partner this with a crisp salad for lunch or wrap and pack it for a picnic. If you want to fancy it up a bit, you could add bacon, ham or even smoked chicken.

  • 2 sheets shortcrust pastry
  • 30g butter
  • 1 large white onion, finely diced
  • 1 clove garlic, sliced
  • 1½ cups sweet corn kernels
  • 1 cup cream
  • 4 eggs
  • ½ tsp turmeric
  • Salt and pepper, to season
  • ¼ cup grated cheddar cheese
  • Salad (cherry tomatoes, carrot ribbons, sliced radish, chopped Italian parsley)
  • Olive oil, to serve

1 Preheat the oven to 170ºC. Line a 23cm quiche or pie tin with the pastry sheets, trimming to fit neatly. Chill the pastry base until required.

2 Heat the butter in a frying pan and saute the onion and garlic over a medium-low heat for 5-8 minutes until tender and fragrant. Add the sweet corn and remove from the heat.

3 Whisk together the cream, eggs, turmeric and season with salt and pepper. Sprinkle the cheese over the base of the chilled pastry, then spoon the corn and onion mixture evenly over the cheese.

4 Pour the egg mixture over the top and carefully transfer to the oven to bake for 40-45 minutes until golden, puffed and set in the centre. Remove and allow to cool for 10 minutes. Slice and serve with a few salad ingredients on each plate. Drizzle with olive oil and sprinkle with cracked pepper.

About Jo Wilcox

"I have had a love of food my whole life. Lucky for me my mum allowed me to play in the kitchen from the very beginning – from sitting up on the bench watch her peeling peaches for preserving or planning dinner parties from her many Womans Weekly Cookbooks. Starting in my local beach café, I went onto professional cookery training and my big foodie OE working as a professional chef and nanny. At 21 I launched my first restaurant. The following years saw me owning a gourmet cake and dessert shop and then a pasta deli before I discovered the world of food styling. Today I work in food styling making food look beautiful and tasty in packaging and advertising shoots, as well as my most important role yet – Food Editor of New Zealand Woman’s Weekly. I aim to provide great meal solutions that are interesting and approachable, and of course gorgeous foodie photos that make you want to cook them! I love the feedback and the knowledge that people actually cook them and have great results. If I can give someone a love of cooking and enjoying family meal times and gatherings then my job is done!" See

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