Corn and Tomato Quiche

By jenlin

Ingredients

• 3 tablespoons all-purpose flour, plus more for work surface
• 1 deep dish pie crust
• 5 large eggs
• 1 cup creme fraiche
• 1 cup whole milk
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons finely chopped basil
• 1 cup fresh corn kernels
• 3/4 cup cherry tomatoes, halved
• 1/2 cup grated cheese of choice

Details

Servings 1
Adapted from marthastewart.com

Preparation

Step 1

Preheat oven to 375 degrees.

Mix flour and 1 egg to blend and then add remaining eggs.

Place creme fraiche in a medium bowl and whisk until smooth; add milk and continue whisking until well combined. Add to mixer along with salt, pepper, and thyme; mix until well combined.

Place corn, tomatoes, and cheese in prepared tart shell. Pour over egg mixture until tart shell is full (you may not need to use all of the egg mixture). Bake 20 minutes; reduce temperature to 325 degrees, and continue baking until filling is slightly firm, rather than liquid, and crust is a deep golden brown, 40 to 50 minutes more. Transfer quiche to a wire rack to cool until set, about 20 minutes. Serve warm or at room temperature. To reheat, cover quiche with aluminum foil and bake in an oven heated to 325 degrees for about 15 minutes.