Tuesday, June 7, 2011

Corn and red pepper quiche

We bought a couple ears of corn last week but didn't get around to using them for a while. Quiche was on the menu for the week. We were thinking about going with broccoli, but I thought a corn and red pepper quiche might be just crazy enough to work. I was thinking of the texture of corn pudding or very soft cornbread with whole-kernel corn in it, and what we ended up with was similar to that. The contrast between the crunchy kernels and the soft egg is a little strange, but we liked it. Fresh basil would be great in this, but we only had dried.

Corn and red pepper quiche

1 quiche shell

1/2 tbsp butter
2 ears corn, kernels cut off the cob
1 red pepper, diced
1 clove garlic, cut into thin slices
1/2 tsp dried basil

3 eggs
1 cup half-and-half or 1/2 cup milk and 1/2 cup cream
1/3 cup cheese (we used a combination of Gruyere and another Swiss we had), grated or finely chopped
1/2 tsp salt

Prebake the quiche shell in a 375 oven for about 10 minutes. In the meantime, melt the butter in a saute pan and saute the corn and red pepper, stirring occasionally, until they have some nice browning action going on. Let cool.

Combine the eggs, half-and-half, cheese, and salt in a mixing bowl. When the corn mixture has cooled, add it to the egg mixture and pour into the quiche shell. Bake at 375 until the quiche has set, about 30-40 minutes.

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