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Tomato and Corn Quiche

November 28, 2011

Tomato and Corn Quiche

Tomato and Corn Quiche

I love quiche.  I do.  It’s breakfast, brunch, lunch and dinner isn’t that amazing?!  I love that one simple dish may be served at anytime of day!

This recipe is a Martha Stewart recipe.  I had a lot of egg mixture leftover so I made a crust-less quiche.  Do not throw leftovers away, food is expensive you know.  You have to learn to utilize everything and waste nothing.  What?  Wait.  I keep mixing up the things that I have to learn with what I am sharing with you, please forgive me.  I have to learn to utilize everything and waste nothing, would you like to join me?!  That’s better.

This tomato and corn quiche is a must do.  It’s easy, peasy!

Tomato and Corn Quiche


6 tablespoons all-purpose flour, plus more for work surface
1  recipe flakey pie pastry
10 large eggs
2 cups creme fraiche
2 cups whole milk
1 teaspoon freshly ground black pepper
2 tablespoons finely chopped fresh thyme
2 cups fresh corn kernels
1 cup cherry tomatoes, halved
1/2 cup grated cheddar cheese

To Prepare

On a lightly floured work surface, roll dough into a 16-inch round. With a dry pastry brush, sweep off any excess flour; fit dough into a 2-inch deep-dish tart pan with a removable bottom, gently pressing it into the sides. Using a sharp knife, trim the dough evenly with the edge of the pan. Cover with plastic wrap; chill tart shell until firm, about 20 minutes.

Preheat oven to 375 degrees.

Line the tart dough with a sheet of parchment paper and fill with pie weights. Transfer to oven and bake until light brown, about 25 minutes. Remove weights and parchment paper and continue baking until golden brown, about 5 minutes. Transfer to a wire rack; let cool completely.

In the bowl of an electric mixer fitted with the whisk attachment, mix together 1 egg and flour on high speed until smooth. Add the remaining 9 eggs and continue mixing until well blended.

Place creme fraiche in a medium bowl and whisk until smooth; add milk and continue whisking until well combined. Add to mixer along with pepper, and thyme; mix until well combined. Strain mixture into a large bowl through a fine mesh sieve.

Place corn, tomatoes, and cheese in prepared tart shell. Pour over egg mixture until tart shell is full (you may not need to use all of the egg mixture). Bake 20 minutes; reduce temperature to 325 degrees, and continue baking until filling is slightly firm, rather than liquid, and crust is a deep golden brown, 40 to 50 minutes more. Transfer quiche to a wire rack to cool until set, about 20 minutes. Serve warm or at room temperature. To reheat, cover quiche with aluminum foil and bake in an oven heated to 325 degrees for about 15 minutes.

Makes 1-10 inch tart

 From Martha Stewart

Tomato and Corn Quiche

Tomato and Corn Quiche

If you are a lover of tomato and corn you’ll be a lover of tomato and corn quiche, promise 🙂  Here are some other really awesome quiche recipes you might enjoy, Crustless Red Pepper, Ham and FetaCrustless Spinach, Broccoli and Mushroom Quiche, or   Broccoli and Mushroom Quiche.

From our kitchen to yours,
Sydney Jones

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