Mini Cheese Quiches with Corn & Chives

Mini Cheese Quiches with Corn & Chives

Makes 12 quiches


  • 4 large eggs
  • ¾ cup half & half
  • 1, 15 oz. Can of Libby’s Whole Kernel Sweet Corn
  • 2 tbs. chopped chives
  • 1 cup shredded cheddar cheese
  • 1 cup ricotta cheese
  • ¼ cup flour
  • ½ tsp. baking powder
  • pinch of salt
  • pinch of black pepper


  • Preheat oven to 400°.
  • In a medium bowl, combine eggs and half & half and whisk together. Stir in corn, chives and ricotta cheese and mix all ingredients together.
  • In another medium bowl combine flour, baking powder, salt and pepper.
  • Add flour mixture to egg mixture and stir.
  • Spray a muffin tin with cooking spray.
  • Evenly distribute shredded cheese on bottom of tin.
  • Pour egg mixture into the muffin tin over cheese.
  • Bake for 15 minutes. Reduce temperature to 350° and bake for another 25 minutes.



Donatella Arpaia

Donatella Arpaia is a chef, restaurateur, entrepreneur, and mother. She has built an empire of successful restaurants drawing on the skills, passion, methods, and love for food she learned from her family.