Before the fresh ears of corn and farmer's market tomatoes completely leave the shelves, I thought I would make one last summer dish. I'm usually not a huge fan of quiche but for some reason, I think largely due to this list of ingredients, I decided to give it a go and see if this quiche was any good. Well, it was good alright. In fact, it was so good that even the hubs was on board. This is chocked full of fresh veggies, egg, cheese and a delish buttery, flaky, pie crust. What's not to love?
Source: A Hint of Honey
You Will Need:
- 1 pre-baked pie crust
- 1 Tbsp extra virgin olive oil
- 2 yellow onions, thinly sliced
- 1 1/2 cups cherry or grape tomatoes, quartered
- 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
Here We Go:
- Preheat oven to 350 F
- Prepare crust according to package directions
- 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
- Scatter onions in the bottom of the pre-baked crust
- Top with the tomatoes, corn, basil, and chives
- 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
- Bake in preheated oven for 45-60 minutes, until the center is set and the top is golden brow
- Let cool slightly before serving
Makes 1 Quiche
Happy Feasting!
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