This recipe was meant to make a pie. A pie filled with tomatoes (intriguing), Cheddar (getting even better), and gobs of mayo (ick!). I’m sure that such a creation would taste good, but I can’t bring myself to bake or eat such a mayo-heavy dish. So that’s why my tomato pie became a quiche. A lovely cheesy quiche filled to the brim with grape tomatoes, sweet corn, caramelized onions, and fresh herbs. And a rich and flaky butter pie crust (in which I successfully replaced most of the flour with whole wheat). If you’re trying to save some calories you could ditch the crust altogether. I’ve been known to go crustless on occasion. I served this for dinner, alongside a balsamic-dressed salad of baby greens, shredded carrot, red onion, and dried cranberries. As a main dish it could probably stretch to serve four. Should I admit that ours didn’t go near that far?
Tomato and Fresh Corn Quiche
INGREDIENTS
1 butter pie crust (I replaced 1 cup of the all-purpose flour with whole wheat and had to use slightly more water)
1 Tbsp. extra virgin olive oil
2 yellow onions, thinly sliced
2 cups cherry or grape tomatoes, halved and seeded
2 ears corn, kernels sliced off
3 eggs
1 cup milk
1 packed cup sharp white Cheddar
2 Tbsp. fresh basil, chopped
1 Tbsp. fresh chives, chopped
salt and freshly ground black pepper
DIRECTIONS
1. Prepare crust according to recipe directions. (Make sure to pre-bake the crust for 10-15 minutes in a 450 F oven until lightly browned.)
2. To caramelize the onions, heat 1 Tbsp. olive oil in a large skillet over medium heat. Add the onions and season with salt and pepper. Cook, stirring occasionally, until the onions and soft and golden brown, about 25-35 minutes, reducing the heat as necessary to prevent burning.
3. Preheat oven to 350 F. Scatter onions in the bottom of the pre-baked crust. Top with the tomatoes, corn, basil, and chives.
4. In a medium bowl, whisk to combine the eggs, milk, and cheddar. Season generously with salt and freshly ground black pepper. Pour over the filling.
5. Bake in preheated oven for 45-60 minutes, until the center is set and the top is golden brown. Let cool slightly before serving.
Makes a 9-inch round quiche.
(Adapted from Eat Make Read)
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I fell in love when I saw the picture, tried it and it was watery! Maybe not enough time in the oven?
More time in the oven might have helped, but I suspect your tomatoes let off a lot of water. Depending on what tomatoes you use, you might want to remove the seeds/liquid next time! Sorry it didn’t turn out as well as hoped.
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This made more than a 9in Quiche for me. I had to fill two pie crusts and add more eggs and milk. Maybe my onions were too big.
My family loved this! My only recommendation is to use a large, deep pie pan. I tried using a disposable, tin pie pan and it was way too shallow for all the yumminess. My quiche runneth over 🙁
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I just took this beautiful quiche out of my oven. It is absolutely beautiful. We are going to have this for dinner tonight so I haven’t sampled yet but I will be sure to report later. I did add a wee bit of bacon as we had some left over from brekky. I sauteed the onions in the pan I cooked the bacon in so the onions will be extraordinaire. This is a delightful blog and one I will visit often.
Pat, thanks for taking the time to comment! Adding the bacon sounds amazing- hope it turned out wonderful for you!
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I made this tonight to go with grilled salmon. It was really good. I didn’t have cheddar cheese so I used mozzarella. My husband loved it and had seconds!
I’m so glad you enjoyed it! Mozzarella sounds delicious as well…
Made this for lunch today and used the frozen corn. It was delicious!! Used fresh tomatoes and basil from my garden. Would be great for brunch or luncheon!!!
Fresh from the garden, this is going to be amazing!
Could you use frozen corn in this? How much would you use?
It wouldn’t be quite as fresh tasting but it would probably work. I think I’d use about 1 1/2 cups.
Tried this. Delicious!! even my “tomato hater” inhaled it. Thank you
This looks delicious! A couple of questions… What is a “butter pie crust”? Did you use whole milk, 1%, 2%, or fat-free?
If you click on the “butter pie crust” it should link you to the recipe. I usually use 1% milk because that I what I always have on hand. But 2% or whole milk would work as well. I wouldn’t recommend fat-free.
Its really seams yummy and delicious and I m going to try it.
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Yummy:) Looks great.With green salad complete meal:)