CORN AND TOMATO QUICHE
This delicious corn and tomato quiche is courtesy of Elisabeth Prueitt.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes one 10-inch quiche
Number Of Ingredients 11
Steps:
- On a lightly floured work surface, roll dough into a 16-inch round. With a dry pastry brush, sweep off any excess flour; fit dough into a 10-inch deep-dish (2-inch) tart pan with a removable bottom, gently pressing it into the sides. Using a sharp knife, trim the dough evenly with the edge of the pan. Cover with plastic wrap; chill tart shell until firm, about 20 minutes.
- Preheat oven to 375 degrees.
- Line the tart dough with a sheet of parchment paper and fill with pie weights. Transfer to oven and bake until light brown, about 25 minutes. Remove weights and parchment paper and continue baking until golden brown, about 5 minutes. Transfer to a wire rack; let cool completely.
- In the bowl of an electric mixer fitted with the whisk attachment, mix together 1 egg and flour on high speed until smooth. Add the remaining 9 eggs and continue mixing until well blended.
- Place creme fraiche in a medium bowl and whisk until smooth; add milk and continue whisking until well combined. Add to mixer along with salt, pepper, and thyme; mix until well combined. Strain mixture into a large bowl through a fine mesh sieve.
- Place corn, tomatoes, and cheese in prepared tart shell. Pour over egg mixture until tart shell is full (you may not need to use all of the egg mixture). Bake 20 minutes; reduce temperature to 325 degrees, and continue baking until filling is slightly firm, rather than liquid, and crust is a deep golden brown, 40 to 50 minutes more. Transfer quiche to a wire rack to cool until set, about 20 minutes. Serve warm or at room temperature. To reheat, cover quiche with aluminum foil and bake in an oven heated to 325 degrees for about 15 minutes.
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Zaid Sohail111
[email protected]Easy and tasty!
jhony azzi
[email protected]Perfect for a summer brunch.
anime shinobi
[email protected]Will definitely make again!
Katerina Rodriguez
[email protected]Delicious!
Young Cee
[email protected]The quiche was good, but the crust was a little soggy. I think I may have needed to blind bake it for longer.
Defeat Defeat
[email protected]This quiche was a little bland for my taste. I think I would have liked it better with more cheese or maybe some diced ham.
Quarban Mallah
[email protected]This quiche was easy to make and turned out great! I used a pre-made pie crust to save time, and it still came out perfect.
Saabiriin Axmed
[email protected]I'm not a big fan of quiche, but this one was really good. The corn and tomato filling was delicious and the crust was perfect.
Rita Shah
[email protected]This quiche is a great way to use up leftover corn and tomatoes. It's also a very versatile dish. You can add other vegetables, such as zucchini or bell peppers, or you can change the type of cheese you use.
MILE BLEE
[email protected]I made this quiche for a brunch party and it was a huge success! Everyone loved it. The flavors were perfect and the quiche was so easy to make.
Mohibul Hasan
[email protected]This quiche was a hit with my family! The corn and tomato filling was flavorful and juicy, and the crust was flaky and golden brown. I will definitely be making this again.