Tuesday, July 18, 2017

Roasted Sweet Corn, Tomato and Feta Quiche

This recipe celebrates some of my favorite items available at the farmers market right now - eggs, sweet corn and tomatoes. Quiche is one of my go-to dishes because it's good any time of day and you can customize it in so many ways depending on the season. Serve this with a simple arugula salad and you have a delicious meal (and perhaps an awesome breakfast to enjoy the next day too!). 


1. Preheat oven to 425. Line a baking sheet with parchment paper and place corn and tomatoes on top. Drizzle with olive oil and season with 1 teaspoon salt and black pepper, to taste. Roast for 25 minutes. Once out of the oven, turn heat down to 350.


2. Meanwhile, place the flour, butter and cheese in a food processor and pulse until crumbs form. Add the egg and water (1 tablespoon at a time) until the mixture forms a ball. Roll the dough out on a floured surface and lay in a tart pan, trimming off the edges. Place in the fridge for 5 minutes, then prick the crust with a fork. Weigh down with parchment and rice (or dried beans) and bake for 10 minutes; remove parchment and rice and bake for 10 minutes longer.








3. Place the eggs and cream in a mixing bowl and whisk together. Add roasted tomatoes, corn and feta and stir to combine. Pour into the cooked crust and bake for 20 minutes longer, or until the eggs are set.






Roasted Sweet Corn, Tomato and Feta Quiche
Serves 8

All you need:
4 ears sweet corn, kernels removed
1 pint grape tomatoes
Olive oil, for drizzling
1 teaspoon salt
Freshly ground black pepper, to taste

1 1/2 cups all-purpose flour
1 1/2 sticks cold unsalted butter, cubed
1 cup freshly grated white cheddar cheese
1 egg
2-4 tablespoons ice water

4 eggs
3/4 cup cream
4 oz. crumbled feta cheese

All you do:
1. Preheat oven to 425. Line a baking sheet with parchment paper and place corn and tomatoes on top. Drizzle with olive oil and season with 1 teaspoon salt and black pepper, to taste. Roast for 25 minutes. Once out of the oven, turn heat down to 350.
2. Meanwhile, place the flour, butter and cheese in a food processor and pulse until crumbs form. Add the egg and water (1 tablespoon at a time) until the mixture forms a ball. Roll the dough out on a floured surface and lay in a tart pan, trimming off the edges. Place in the fridge for 5 minutes, then prick the crust with a fork. Weigh down with parchment and rice (or dried beans) and bake for 10 minutes; remove parchment and rice and bake for 10 minutes longer.
3. Place the eggs and cream in a mixing bowl and whisk together. Add roasted tomatoes, corn and feta and stir to combine. Pour into the cooked crust and bake for 20 minutes longer, or until the eggs are set.

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