Corn Quiche
A cornmeal crust holds a filling of sweet corn, jalapeño, basil and Monterey Jack, with just enough custard to bind it all together. More veggie-forward than a traditional quiche, and great warm or at room temperature for brunch, lunch or dinner.
servings
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Ingredients
- ½ recipe Cornmeal Pie Crust
- 4 oz bacon (chopped)
- 2 ears fresh corn (see note)
- 4 oz Monterey Jack Cheese (shredded )
- 4 scallions (white and light green parts, chopped)
- 1 jalapeno pepper (minced, see note)
- 2 tbsp fresh basil (minced)
- 3 large eggs
- 4 oz whole milk (½ cup)
- 4 oz heavy cream (½ cup)
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Preheat the oven to 375 °F. Roll the dough to a 12" round and fit it into a 9½" tart pan with fluted edges. Poke the dough several times with a fork to prevent it from puffing. Bake the shell until it is set and just beginning to brown. Set aside cool. Reduce the oven to 350 °F.
- Fry 4 oz bacon (chopped) until crisp. Drain on paper towels.
- Cut the kernels from 2 ears fresh corn and use the back of the knife to scrape all the "milk" out of the cob. You should get about 1½ scant cups of kernels.
- In a large mixing bowl combine the cooled bacon, the corn kernels, 2 oz Monterey Jack Cheese, 4 scallions,1 jalapeno pepper and 2 tbsp fresh basil. Transfer the mixture into the tart shell and spread to an even layer.
- Whisk 3 large eggs in a large mixing bowl. Whisk in 4 oz whole milk, 4 oz heavy cream,1 teaspoon salt and ½ teaspoon black pepper.
- Slowly pour the egg mixture over the tart filling, allowing it time to seep into the filling. Don't overfill, you may have a little egg mixture left over. Sprinkle the remaining 2 oz Monterey Jack Cheese over the custard. Bake until the custard is set, about 30 minutes. Cool for 10 minutes before serving.
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Notes
The recipe can be made in a standard pie plate. Since a pie plate doesn't have fluted edges, make sure to line the crust with foil and pie weights for pre-baking to prevent the empty crust from sliding.
1 1/2 cups of frozen corn can be used instead of fresh corn.
If you don't want the heat from the jalapeno use 1/2 of a small bell pepper.
Storage
The freshly baked tart is best served warm from the oven. It will keep 1-2 days in the refrigerator or up to a month in the freezer. Rewarm in a low 200F oven to serve. Have you tried this recipe?Mention @eileen.bakingsense or tag #bakingsense!