Post by Loupy on Sept 13, 2013 23:57:43 GMT -7
Tomato and Fresh Corn Quiche
From: Jessie @ www.ahintofhoney.com/
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?
Makes 1 9-inch round quiche.
INGREDIENTS
1 butter pie crust [see recipe below]
(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.
All-Butter Pie Crust
Makes 1 9-inch pie crust.
INGREDIENTS
1 1/4 cups all-purpose flour
1/4 tsp. salt
1/2 cup cold butter, diced
3-4 Tbsp. ice water
DIRECTIONS
1. Mix flour and salt in food processor (or by hand with a whisk).
Add butter and pulse until coarse mill forms (or cut in butter by hand with a pastry blender until only pea-size crumbs remain).
Gradually blend in enough ice water until dough clumps (or mix in a Tbsp. at a time by hand).
Form dough into a large ball.
Flatten into a disk, wrap in plastic, and chill 2 hours or overnight.
2. Roll dough out to fit a 9 inch pie plate.
Place crust in pie plate.
Press the dough evenly into the bottom and sides of the pie plate.
3. If necessary, (first prick the bottom of the crust with a fork) bake in 450 F preheated oven for about 10 minutes (until it starts to turn golden brown).
© 2013 A Hint of Honey. All Rights Reserved.
From: Jessie @ www.ahintofhoney.com/
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?
Makes 1 9-inch round quiche.
INGREDIENTS
1 butter pie crust [see recipe below]
(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.
All-Butter Pie Crust
Makes 1 9-inch pie crust.
INGREDIENTS
1 1/4 cups all-purpose flour
1/4 tsp. salt
1/2 cup cold butter, diced
3-4 Tbsp. ice water
DIRECTIONS
1. Mix flour and salt in food processor (or by hand with a whisk).
Add butter and pulse until coarse mill forms (or cut in butter by hand with a pastry blender until only pea-size crumbs remain).
Gradually blend in enough ice water until dough clumps (or mix in a Tbsp. at a time by hand).
Form dough into a large ball.
Flatten into a disk, wrap in plastic, and chill 2 hours or overnight.
2. Roll dough out to fit a 9 inch pie plate.
Place crust in pie plate.
Press the dough evenly into the bottom and sides of the pie plate.
3. If necessary, (first prick the bottom of the crust with a fork) bake in 450 F preheated oven for about 10 minutes (until it starts to turn golden brown).
© 2013 A Hint of Honey. All Rights Reserved.
