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Tomato and Corn Quiche

This tomato and corn quiche is a delicious summer dinner.

Use Fresh Tomatoes in a Delicious Summer Quiche

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A Perfect Tomato Quiche
Tomato Quiche 
Today's quiche is inspired by my friend Lydia Walshin's recipe for tomato pie that you can find in her book, 25 Tomatoes: Easy year-round recipes using fresh, canned, roasted and sun-dried tomatoes from the Perfect Pantry kitchen.  My garden tomatoes are not yet ready, but I had a pint of flavorful grape tomatoes that I decided to cut into quarters.  Tossed with a little salt and pepper and a generous spoonful of pizza seasoning, those tomatoes made a wonderful base for this quiche's flavors.
A Savory Tomato Quiche

My garden has produced a bounty of beautiful red onions.  One chopped, red onion, tossed with a generous handful of chopped parsley from a pot on my deck, and some salt and pepper finalized the savory components of the quiche.  Frozen corn was added for sweetness and color.  I must say, this combination is a feast for the eyes.

You can use a frozen pie crust from the grocery store if you wish, but I made a quick food processor pie crust which I blind baked before assembling the quiche.  Today, my cheese of choice was baby Swiss cheese, but your favorite cheddar cheese will be yummy in this recipe as well.  Use any cheese or combination of cheeses you like.

Three eggs, lightly beaten into one cup of milk (today I used 1/2 cup of fat-free half and half with 1/2 cup of skim milk) is the perfect amount of liquid to fit the standard 9-inch pie plate I used.  If you choose to use a deep dish pie plate you'll want to increase either the liquid, or vegetables, or both.

Assembling the tomato quiche is quick and easy.  Layer half of the cheese over the base of the blind-baked pie crust.  Then layer the onion and corn mixture. Next, add the tomato mixture and the rest of the cheese.  Finally, pour the egg mixture over the filling.  Bake until the mixture is set and lightly browned, about 45-50 minutes in your 400-degree F oven.  Cool and chill until you are ready to serve.  I'll be pairing my quiche with a Caesar salad for dinner.  Yummy!

How to Make Tomato and Corn Quiche 

Print Recipe
Tomato Quiche Ingredients
Tomato Quiche Ingredients
Makes one 9" pie

  • One 9" blind baked pie crust
  • 3 large eggs
  • 1 cup of milk
  • 1 medium red onion, chopped
  • 1 handful of freshly chopped parsley
  • 1-pint grape tomatoes, quartered
  • 1 cup frozen corn kernels
  • 1-tablespoon pizza seasoning, any Italian seasoning
  • 1 cup shredded baby Swiss cheese
  • Salt and pepper to taste


Directions
Preheat your oven to 400 degrees F.  Blind bake your pie crust until just beginning to color, about 15 minutes.  Prepare your quiche filling.  Mix the eggs and milk together in a small bowl using a whisk or a fork.  Chop the onion and parsley.  Toss them together in a small bowl.  Add the frozen corn and set aside.  Quarter the grape tomatoes and toss with the pizza seasoning.

Once the pie crust is ready, spread half the cheese over the base of the crust.  Then add the onion mixture.  Top with the tomatoes and the rest of the cheese.   Pour the egg mixture over the filling.  Bake for 45 minutes or until the center is set and the cheese is beginning to brown.  Cool, and refrigerate until ready to serve.

Variations:
Like all quiche recipes, you can vary the ingredients to your heart's content.  Add some crumbled cooked bacon and you'll add additional flavor.  Do you want Tex-Mex flavor?  Add some chopped fresh jalapeños and substitute 1/2 teaspoon of chili powder and 1/2 teaspoon of cumin for the pizza seasoning.  Use a blend of Mexican cheeses.

Essential Kitchen Tools

Food Processor (I love my Cuisinart)
Pie Plate
Pizza Seasoning (Love this seasoning mix!)

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Enjoy!


Comments

  1. Thanks for the shout-out for my e-book! I love serving tomato quiche (or tomato pie) for brunch, with salad -- such a glorious way to start a hot summer day.

    ReplyDelete
    Replies
    1. I love your books, Lydia. Looking forward to the next one!

      Delete

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