A few years ago my mom and I were shopping at the Lord & Taylor in Westfield and we stopped for a bite in the cafe upstairs. I loved the corn & cheddar quiche I ordered and went back home to find a recipe online. I couldn't find one that I liked, so I modified a basic recipe to suit me. I make this almost every Sunday to eat for breakfast all week.
Corn & Cheddar Quiche
1 9-inch deep frozen pie crust (or don't, if you don't eat that kind of thing)
1 cup milk
2 cups shredded cheddar
12 oz bag frozen sweet corn
1 tsp salt
1/2 tsp pepper
1/4-1/8 tsp garlic powder, onion powder and paprika
1. Preheat over to 350F. Microwave the corn according to package directions.
2. Beat the eggs in a large bowl, add all ingredients. Empty bowl into pie crust (or greased pie plate if you're skipping the crust). Spread the ingredients around evenly with a spoon.
3. Bake for 35-45 minutes depending on your oven. The quiche should be solid in the center and the top should be a little browned.
I always put my pie crust on a foil-lined baking sheet because my quiche always leaks over the sides and I prefer not to clean my oven every week. You can also experiment with some other add ins like bacon or ham.