This Corn Quiche is a fantastic side or main attraction with a side salad. It is filling and flavourful and a perfect late summer dish. I have made this several times this summer because it is so good! The recipe came from the Summer 2016 Food and Drink magazine. It will definitely be a keeper.
This is fantastic during fresh corn season but you can make it with frozen corn too. Frozen corn is one of the vegetables that fares best in its frozen state so you can make this all year long.
The original recipe called for a small onion and a small summer squash. Mine turned out to be be about 3/4 cup each. The measurements on the onion and squash don’t have to be exact.
This recipe has a few steps to it – making the dough, letting the dough rest, blind baking, then baking with the filling and allowing it to set. Believe me…. it is worth the effort! Make it when you have a few things to do in the kitchen and use your stove timer to keep you on track for the various steps.
I finally invested in a set of pie weights. Even though dried beans are not expensive it just seems so wasteful to use them to weight down the pastry and then discard them. In a pinch I have used a couple of cups of sugar and then reused the sugar in my baking. That worked okay with no waste but the pie weights are worth the investment if you do a lot of baking. The blind baking step is meant to give you a crispier crust. The weights ensure the pastry doesn’t shrink away from the sides into an odd shape during the blind baking. Don’t skip this step!
This makes a substantial side dish… sweet, creamy corn in pastry…yum! It is also fabulous as a brunch or lunch main with a side salad. A nice green salad with a sharp dressing is a nice contrast to the rich, buttery Corn Quiche. How is that for getting your veggies in!
I would serve this with a nice Muscadet Sevre et Main, a Pinot Gris or a Riesling.