I’m past the peak of my tomato season. Even the cherry tomatoes have slowed way down. It almost doesn’t matter because I’m too swamped with work to make a real meal. (Today was quesadillas, sandwiched between teaching, soccer, homework, and another tidal wave of student emails.)
But this quiche was wonderful just a few weeks ago, so I want to mention it before the season is over entirely.
First things first: You will have planted Sungolds at the start of your growing season. Go out into your garden and harvest them. They’re sweetest when they’re orange, not just deep gold. Alternatively, check a local farmer’s market; they’re usually available at our Athens Farmer’s Market, in season.
- One 9-inch pie crust
- 1 small onion
- 3 eggs
- Approximately 3/4 cup milk
- 1/2 to 3/4 cup fresh corn
- 3/4 cup grated cheese (I’ve used Swiss or cheddar, depending on my mood)
- Salt and pepper to taste
- A generous handful of chopped basil
I typically start with a Marie Callendar frozen crust. You can obviously make a crust of your choice, but Marie’s are pretty good, and it’s way better than never making pies on a worknight. Purists might scoff, but then, those purists might not have grown those tomatoes from seed! I guess I’m just my own kind of purist.
Preheat the over to 425. Chop the onion and saute it. While it’s cooking, whisk together the eggs, milk, salt, and pepper. Stir in the cheese, onion, corn, and chopped basil. (I used fresh corn shaved off a cob left over from the previous night’s dinner.) Pour the egg mixture into the pie crust and place the whole tomatoes as desired. I used a few red cherries here for the color contrast. I often end up bailing out a bit of the egg mixture, since I don’t really measure anything properly.
Turn the oven down to 350 at the start of baking. Bake for about an hour, or until the filling is set, taking care not to get the crust too dark.