Edit ModuleShow Tags

FreshTartSteph Recipe: Tomato Sweet Corn Quiche


Published:

By Stephanie Meyer

For the third summer in a row, I’ve had the pleasure of being invited to a Tomato Party. The party kicks off with the hostess's jewel-toned tomato-basil water, spiked with a bit of vodka, glistening with a drizzle of olive oil. It is the very essence of summer’s end, a fragrant reminder to hurry up and enjoy as many tomatoes as we can.

And so we do. Each guest brings a tomato-y treat, filling out a spectacular meal that includes salads, salsas, tarts, soups, and this year even a divine tomato sorbet topped with a crispy-sweet tuile of dried tomato. Glorious!

My contribution was a Tomato Sweet Corn Quiche. Inspired by my favorite panna cotta recipe, I steeped the cream for the quiche with sweet corn, extracting every lovely bit of corn sweetness that I could. Just try not to drink the whole of it while the corn cream is still warm. I count it as one of the most delicious things I’ve ever tasted. If you resist, it makes a lovely quiche filling.

I added grated raw milk cheddar to the pictured tart but I think the next time I make it, I’ll skip the cheese. I will also make the quiche in a pie plate, instead of a tart pan, so the custard is nice and thick. Did I mention how much I love that corn cream?
 

Tomato Sweet Corn Quiche

Serves 8

Happily, or perhaps a bit sadly, this recipe requires peak-season ingredients. It’s all about really sweet corn and flavorful ripe tomatoes.

1 9-inch pie crust (Julia Child’s is foolproof; Gluten-Free Girl has worked out a delicious gluten-free crust)
1 Tbsp. corn meal (optional)
2 tsp. butter
3 ears peak-season sweet corn, shucked, kernels sliced off cob
1 c. whole milk
1 c. heavy cream
1 tsp. salt
3 large eggs
pinch of nutmeg
1/2 c. grated cheddar (optional)
2 c. assorted garden-ripe cherry tomatoes, cut into 1/2-inch slices (I used a mixture of grape, yellow, purple, green, and orange varieties)

9-inch pie plate, nonstick cake pan, or fluted tart pan

Preheat oven to 350 degrees F.

If you like the idea of a bit of crunch at the bottom of your quiche, scatter the corn meal in the bottom of your pan. (If you don’t, skip that step.) Roll out the crust and fit into baking pan. Trim and crimp the edges. Gently set a large piece of foil or parchment paper into and on top of the crust and fill with pie weights or dried beans. Bake crust for 15 minutes. Remove foil and pie weights and set crust aside while you prepare the filling.

In a Dutch oven, heat butter over medium heat. When butter is melted, stir in the corn. Saute the corn, stirring a couple of times, for 5 minutes. Stir the milk and cream into the corn. Bring the mixture to a boil, then turn heat to low and simmer corn for 10 minutes. Remove from heat.

Set out a colander placed over a medium bowl.

In the bowl of a blender, puree the corn and cream together, working in batches if necessary (use caution when blending hot liquids). Pour the pureed corn and cream into the colander to strain out the cream. Press down on the corn to extract as much of the cream as possible. Discard the corn. Measure out and 1 1/2 c. of the cream and return it to the bowl. (What remains is divine as is, enjoy as a treat!)

Add salt, eggs, and nutmeg to the corn cream and whisk to combine.

If using cheese, sprinkle it over the bottom of crust. Pour egg mixture into crust, stopping 1/2-inch from top of crust. Arrange tomato slices over the top of the egg mixture. Bake quiche for 40-45 minutes, until edges of crust are golden brown and center of quiche is just-set. Cool on a wire rack for 15 minutes before serving warm. (Or cool completely to room temperature.)

Edit ModuleShow Tags

About This Blog

Minnesota Monthly's Taste Blog answers your restaurant and dining questions, dishes on latest discoveries, reflects on breaking news, and generally brings the plate to the page with a skilled crew of experts: Learn more about the Taste bloggers.

Have a food-related question? Email rhutton@mnmo.com

Edit ModuleShow Tags
Edit ModuleShow Tags

More »Taste Blog

Toast the Royal Wedding with British-Gin Cocktails

As Britain’s Prince Harry and U.S.-actress Megan Markle tie the knot, raise a glass to the happy couple—and those close to you—with wedding-themed tipples

Bottoms-Up Cinnamon Caramel Pinwheels Recipe

With this fast version of a sticky bun, baking at home can be no muss, no fuss—and delicious

Leslie Bock's Newest Bar Wants to Save the Future

"We're attempting to show humans as messy and complicated."

Rosé All Day: The Best Tastings (Some Free)

More than 100 different rosé wines available to try—many for free

Wine Clubs: The Perfect Mother's Day Gift

Sip Better figures out your taste for wine and goes deep

Gavin Kaysen Takes Midwest Gold

A quick note on our 2018 James Beard Best Chef: Midwest

Sue Z.'s Charitable Check-In: May

This month, Sue Z. recommends supporting local student chefs with a dinner at Saint Dinette

Greek Yogurt Marinated Chicken Kebabs Recipe

Get fired up for grilling season with tender, flavorful chicken kebabs by meat guru Bruce Aidells and a marinade that also works well with other proteins

My Name Is Jason and I Used to Hate Brunch

Brunch has undergone a renaissance in the Twin Cities. Food critic Jason DeRusha picks his top spots for brunch this year.
Edit ModuleShow Tags
Edit ModuleShow Tags