Delight in the perfect blend of sweet and savoury with these Sweetcorn and Tomato Quiches. These delightful little treats are a symphony of flavours, featuring tender sweetcorn and vibrant tomatoes nestled in a creamy, custardy filling, all encased in a buttery, flaky crust. Perfect for brunch, picnics, or a quick snack, these quiches are a burst of sunshine in every bite!
Make these sweetcorn and tomato quiches recipe:
Sweetcorn and tomato quiche
Ingredients
- 400 grams cherry tomatoes, halved
- 2 garlic cloves, thinly sliced
- 2 1⁄2 tbsp olive oil
- 8 large eggs
- 1 cup cream cheese, room temperature
- 100 grams frozen shortcrust pastry, thawed
- 4 trimmed corn cobs
- 130 grams small truss tomatoes
- 1 cup basil leaves, coarsely chopped
- 2 tbsp chopped chives
- 1 1⁄2 tbsp lemon juice
Instructions
Preheat the oven to 180°C. Line a large oven tray with baking paper.
Place tomatoes, garlic and 1 tablespoon of the oil in a bowl; season, toss gently to coat. Place on a lined tray in a single layer; roast for 30 minutes or until tomatoes are blistered. Cool.
Whisk eggs and half the cream cheese in a bowl until smooth.
Place pastry onto a lightly floured working surface, roll out lightly using a rolling pin until it is large enough to fill a 3.5cm deep, 24cm round loose-based fluted tart tin. Carefully transfer the pastry into the tin and press gently to fit into the base and sides of the tin. Prick the pastry base with a fork; freeze for 10 minutes.
Line pastry with baking paper; fill with dried beans or rice. Place on an oven tray. Bake for 10 minutes on the lowest oven shelf or until pastry is set. Remove paper and beans; brush with 2 tablespoons of the egg mixture. Bake for a further 15 minutes or until the pastry is golden. Set aside to cool. Reduce oven temperature to 160°C.
Brush corn with 1 tablespoon of the oil. Cook on a hot grill pan, turning occasionally, for 10 minutes or until corn is cooked and grill marks appear. Brush truss tomatoes with remaining oil; cook for 1 minute or until skins start to burst. CUT kernels from cobs in large sections. Add corn, tomatoes and half the basil to the egg mixture; season. Pour egg mixture into the case; bake for 50 minutes or until filling is set and the tart shell is golden.
Blend the remaining cream cheese, basil, chives, juice and 1 tablespoon of water together until smooth.
To serve Preheat oven to 180°C. Place tart on an oven tray, covered with foil. Heat tart for 15 minutes,
adding the tomatoes in the last 5 minutes, or until warmed through. Serve tart with truss tomatoes and herbed cream cheese.
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