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Corn Pops Quiche Recipe

This quiche is made with Kellogg’s Corn Pops cereal as a filler, lots of vegetables, sausage and cheese. If you can get pat the concern over the cereal you will discover that this is an amazingly tasty recipe!

I made it as part of my Kellogg’s Love UR Cereal breakfast as a bit of an experiment. I knew the Corn Pops Frittata recipe was good so I figured why not branch out and try other similar dishes? I was not disappointed. And neither were my guests. It was by far the favorite dish of the gathering.

So pull down that box of cereal and give it a try already! You know you want to!

Author/Source:

Tricia @ onceamonthmeals.com

Ingredients:

  • 9 inch pie crust, refrigerated
  • 2 cooked sausage links, diced
  • .75 cups green peppers, diced
  • 1 medium onion, diced
  • 1 cup Cheddar Cheese, shredded
  • 2 Tablespoons Parmesan cheese
  • 1 cup Kellogg’s Corn Pops
  • .5 cups sour cream
  • 3 eggs
  • .75 cups heavy cream

Directions:

Preheat the oven to 425 degrees. Line a pie plate with the refrigerated pie pastry, then trim as needed.  Prick pastry with a fork, then carefully line it with foil to protect the edges from over browning.  Bake 10-12 minutes at 425 degrees. Remove the foil and allow to cool for a few minutes. (It does not have to be completely cooled.) Turn the oven down to 350 degrees.

While pie is baking and cooling, prepare the liquid ingredients. In a medium bowl, whisk together eggs, heavy cream and sour cream. Using a zippered bag and beating or a food processor, crush the 1 cup of Kellogg’s Corn Pops. Add crushed Corn Pop’s to whisked mixture. Set aside.

In the bottom of the pie pan, spread around the diced sausage, green peppers and onion. Sprinkle Cheddar and Parmesan cheeses over that. Carefully pour liquid mixture over the meat, vegetables and cheese being careful that it does not spill over the edges.

Bake at 325 degrees for 45 to 50 minutes, or until knife inserted in center of quiche comes out clean. Allow to cool a bit, cut and enjoy.

Freezing Directions:

Prepare the quiche up to the point of adding in the egg mixture. Instead of baking it for a second time, you will instead place it in the freezer for flash freezing. Once the egg mixture has frozen in the pie shell, you can cover it with a layer of plastic wrap and then foil (or cover and place in gallon freezer bag) until you are ready to prepare it. To serve: Do NOT thaw. Remove plastic and foil cover and bake at 325 degrees for 2 hours, or until knife inserted in center of quiche comes out clean. Allow to cool a bit, cut and enjoy.

Servings: 8


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7 Responses to “Corn Pops Quiche Recipe”

  1. [...] fruit, Rice Krispies Blackberry (Blueberry) Lemon Coffee Cake and Corn Pops Quiche. Yes, I said Corn Pops Quiche – stay tuned this afternoon for the recipe. It was a HUGE [...]

  2. [...] This post was mentioned on Twitter by triciacallahan, Sher Heman. Sher Heman said: Mom-in-law’s Fav cereal RT @onceamonthmom Remember that Corn Pops Quiche #loveURcereal bfast? finally posted- http://bit.ly/9aJTxD #recipe [...]

  3. Oooh, looks SO GOOD and something that I think would go over very well at my Kellogg’s Love UR Cereal breakfast, too!

    Thanks for sharing!!

  4. Mmm… partially hydrogenated vegetable oil. I like how it mingles with the flavor of US corn subsidies and GMO corn.

  5. ok, my first thought was “oh, this is SO wrong!” Now I’m thinking about adding corn pops to the grocery list!

  6. This is really interesting. I would have never tried this. Do the corn pops get soggy?

  7. [...] for your family with it’s red sun-dried tomatoes, green peppers, and feta! Back when I was experimenting with the Corn Pops Quiche I was also inspired to make this quiche. You know my obsession with sun-dried tomatoes so it should [...]

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