This quiche is another great summer dish with the abundance of fresh basil in my garden and corn at the market 6/$1.00! It only takes one corn cob and a few other ingredients to make this easy dish.
- 1 single pie crust (yes, I took the easy way out and used a purchased crust)
- 1 Tablespoon olive oil
- 12 or more cherry tomatoes, sliced and deseeded (you can use other small tomatoes depending on what you have in your garden or what you see in the market)
- 1 teaspoon minced garlic
- 1 cup fresh corn kernels (cut from 1 ear) or you can use frozen
- 1/2 cup loosely packed basil
- 1 can green chilies (or 1 chopped jalapeño with seeds and white membrane removed
- 1 cup grated sharp cheddar cheese
- 3 large eggs
- 1/2 cup heavy cream
- 1/2 cup 2% milk
Place prepared pie crust in pie pan, set aside.
Heat olive oil in large skillet over high heat. Place sliced tomatoes cut side down with garlic in oil and cook about 10 minutes till brown but not burned. Gently torn over for 2-3 more minutes. Sprinkle with 1/8 teaspoon salt and pepper. Remove from pan and place cut side up in uncooked crust.
Layer corn kernels over tomatoes, then basil and chilies.
Sprinkle on the cheese.
In a bowl, whisk together the eggs, cream and milk then pour over cheese.
Bake 35 minutes till puffy and lightly browned. A knife inserted in center should come out clean.
Blog hubs liked this a lot. I suppose we’ll have it again, and again, and again.