Hi everyone. So, I had a birthday party for my 2 year old (actually, just a glorified playdate, a token party so I have something to show her in pictures later on). I made my corn quiche with sweet crust and it was a huge hit. What was significant about the quiche was that I made a big mistake which ended up greatly improving the dish; I pureed the corn with the batter instead of adding it in later, whole. I was so tired since I made it in the morning and had done a workshop the night before.
Now, for many of us, the mistake might have led us to give up and buy a Whole Foods Quiche. I had some other food I was serving so decided to take the risk and keep cooking. Like many times before, the mistake resulted in an even better result. I hope you like it:
Corn Quiche with Sweet Crust:
1 slice of onion, 1/4″ thick
1 TBS sugar
3 TBS melted butter
1 1/3 cups heavy cream
2 cups thawed frozen corn or fresh, cooked or uncooked corn cut off the cob. Either way, please make sure you pat the corn dry
1 1/4 cup flour
1/2 tsp salt
1/2 cup veg. shortening or 1/4 cup shortening and 1/2 stick butter
3 TBS cold water
1/2 tsp vanilla extract
For Crust: Combine all ingredients in a food processor until it makes a coarse meal. Roll out or mush into a pie plate with your fingers and put in fridge until firm. You can leave in fridge overnight if need be. When you are ready to use, put in 350 degree oven for 10 minutes and let cool.
Quiche filling: In a food processor, combine eggs, onion, flour, sugar and salt. Add the melted butter and cream and blend. Add corn to the batter and puree OR just stir the corn in whole. Turn the quiche filling into the cooled pie crust and bake for 45 minutes at 375 degrees or until a knife comes out clean in the center and the top is browned. If the top is brown but it is still raw, cover in oven with tin foil until center is cooked. Enjoy and let us all know what you think!
P.S. Here’s a reader’s rhubarb question: ” I love rhubarb and have done the crumbles, but since I found that I have to watch my sugars, I’ve been on a mission to find a fabulous savory recipe for it (since i still have a bunch in my crisper!) Do youknow any? I recently found a chutney recipe, as well as a rhubarb pilaf and a Persian Rhubarb Stew recipe that I want to try…I’ll keep you posted on how they turn out! “
Thanks, reader. Although I personally have never tried savory rhubarb, I found a site with tons of info on rhubarb: