Easy Quiche Recipes – Corn and Tomato Quiche

For tonight’s dinner I decided to whip up a fancy corn and tomato quiche. After all, when you have chickens, there always seems to be a plethora of eggs in the refrigerator just screaming to be used up.  And with the whopping 5 ears or corn we scored for free the other day, and our first big tomato harvest, I figured a quiche was in order.

As you know, I like to make a lot of our meals early in the morning so I don’t feel rushed when dinner time rolls around.  Quiches are a great make ahead dish because you can serve them anytime of day, hot or cold.

Here is the recipe, I hope you like it.

Ingredients

1 homemade pie crust {or ready made}
8 eggs
2 cups corn kernels
1 cup cherry tomatoes, halved
1 cup milk {I used 2%}
1/2 cup cheddar cheese
1 tablespoon fresh chives, chopped
1/2 teaspoon salt
1/2 teaspoon pepper

Directions

Preheat oven to 350 degrees.  Line a pie plate with crust and refrigerate for about 20 minutes until it has firmed up a bit. Meanwhile in a large bowl combine eggs, milk, chives, salt and pepper, whisk together and set aside.

Once the oven has reached 350, place pie weights {or beans on top of parchment paper} inside of your pie crust and bake for 20 minutes.  After 20 minutes remove weights and cook an additional 5 minutes.

Place corn, tomatoes and cheese inside the pie crust and pour egg mixture over the top.  Brush with an egg wash {water and egg} and bake uncovered for 40- 50 minutes or until the center is firm.

Cool and serve.

This Emile Henry Artisan Ruffled Pie Dish is my all time favorite piece of stoneware.  My parents gave it to me a few years ago fro Christmas and I use it on a weekly basis.