We all have cooking disasters and this quiche was almost one of them!
I actually invented this quiche last year when I needed a savory item for a late summer brunch. I had plenty of tomatoes and corn, so I decided to use them up. It was so delicious that I decided I had to share it, but I didn’t have a chance to make it again before the seasons changed. So a last week I set out to recreate the quiche. In fact, I was going to improve on the original by adding a nice herbed crust. That’s when the trouble started.
I made my usual crust, omitting the sugar and adding in some thyme and oregano. The dough was amazing, so I was excited for the end result. I rolled out the crust and prepared to blind bake it while chatting on the phone with Amy. In a weird twist of fate, Amy was telling me a story of her own pie crust that had gone wrong. She was telling me how she managed to save hers while I was about to pull mine out of the oven. When it came out, all I could do was stare. Somehow, my crust had melted completely from the sides of the pie pan and was in a thick layer of lumpy flour and pools of melted butter in the bottom of the pan. There was no saving this one!
I am still not sure exactly what went wrong, but I suspect that the temperature on the oven was not high enough. I have a bad habit of putting things in the oven while it’s still preheating, and the temp may have been enough to melt the butter but not enough to cook the crust. So here’s another reminder that baking is a science and to let the oven preheat all the way!
This was a set-back, but I was determined to save dinner. Enter the crustless quiche. In fact, the crustless version may even be better than the original one I had planned. It’s gluten-free and much easier to make. Now, this recipe will still take a bit of time because you need to roast the tomatoes, but it’s worth it. Roasting reduces the water content of the tomatoes, ensuring that you don’t have a watery quiche, and it also deepens their flavor. This recipe is perfect paired with fresh summer corn, rich cheddar cheese, and fresh herbs . I also like the milk and cream combo for the filling. It gives just the right amount of rich creaminess without feeling heavy.
We ate the crustless quiche warm for dinner with a salad, and I had it cold for breakfast the next day. It was tasty both ways!
Roasted Tomato and Corn Crustless Quiche
Adapted from The Kitchn’s Foolproof Quiche Recipe
2 medium size tomatoes
2 ears of corn
1 1/2 cups white cheddar, grated
1 tbs. each fresh thyme and oregano
3 large eggs
1 cup milk (I used 2%)
1/2 cup cream
salt and pepper
1. Preheat the oven to 250 F. Slice the tomatoes into 1/2 inch thick slices. Lay them out on a cookie sheet, brush with a little olive oil, and sprinkle with salt and pepper. Roast them at 250 F for 1 1/2 to 2 hrs until they have given up most of their juices but aren’t completely dry. Chop the roasted tomatoes into bite size pieces.
2. When the tomatoes still have about 30 minutes left, stick the corn in the oven, husks and all. Roast the corn for at least 30 minutes, then remove it from the oven. Once it is cool enough to handle, shuck the corn. Then cut the kernels off and mix them with the tomatoes. You should have about 2 cups of vegetables at this point.
3. Chop the oregano and pull the thyme leaves off the stems. Add the herbs to the corn and tomato mixture and stir to combine.
4. Preheat the oven to 350 F. Prep a 9-inch deep dish pie pan or cake pan by covering the bottom with parchment paper. Spray or butter the sides.
5. Whisk the eggs, milk, and cream together with a pinch of salt till frothy.
6. Sprinkle half of the cheese on the bottom of the pan. Add the tomato/corn mixture. Add the remaining cheese. Carefully pour the eggs over the filling.
7. Bake at 350 F for 30 to 40 minutes. The quiche is done when the edges are set and the center has just a tad of jiggle to it. Let cool 15- 20 minutes.
8. Serve warm, cooled to room temp, or after being chilled in the fridge.