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 ¾ 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.
Summer Corn Quiche
- 2 cups flour
- ¾ cup cold unsalted butter
- ½ teaspoon salt
- 2 Tbsps grated Parmesan
- 4-6 Tbsps cold water
- 2 teaspoon olive oil
- ¾ cup onion diced
- ¾ cup summer squash (yellow) diced
- 1 cup sweet corn kernels fresh or frozen
- 3 large eggs beaten
- 1 cup 35% cream you can use 10% to lighten it up
- 1 cup sharp white cheddar grated
- ½ teaspoon salt
- ½ teaspoon pepper
- In a food processor pulse flour and butter until the butter is finely cut in. Add the salt and Parmesan and pulse a few times to mix. Add the cold water slowly and pulse just until dough comes together into a ball. Shape the dough into a flat disc, wrap in plastic wrap and refrigerate 30 minutes.
- Rinse the food processor and pulse the onion to a rough chop. Heat oil in a medium skillet and saute onion for 2-3 minutes. Pulse summer squash in food processor til rough chopped. Do not over process. Add summer squash and cook about 5 minutes more. Add corn and cook for 3 minutes more . Add salt and pepper and set aside to cool.
- Remove pastry from fridge. Spray 9" spring form pan with cooking spray. Roll dough on floured surface until it is large enough to fill a 9" spring form pan base and sides. Press dough into pan and up the sides of the pan. Trim off any excess dough above the sides. Put back in the fridge for 20 minutes.
- Preheat oven to 375 degrees.
- Prick bottom of dough with a fork. Cover dough with a piece of tinfoil and fill with pie weights or dry beans or rice for blind baking. Bake tart shell for 20 minutes, remove pie weights and bake 15 minutes more.
- Reduce heat to 325 degrees. Set tart shell aside.
- Whisk eggs, cream, salt, pepper together and stir into cooled corn mixture. Spread ½ the cheese on the bottom of the tart shell, pour in the corn filling and top with the remaining cheese.
- Bake 50-60 minutes until top is golden and center is set. Let rest at least 10 minutes before serving.
- Tart is delicious hot or at room temperature.