Tomato and Fresh Corn Quiche

I'm not normally a big fan of quiche, but in my quest to go meatless at least once a week, I stumbled upon this recipe. (Thank goodness for my new addiction to Pinterest, otherwise I wouldn't have been introduced to this wonderful dish.) It's absolutely amazing. It's not too eggy; the caramelized onions, sweet corn and tangy grape tomatoes added lovely flavor; I love the blend of basil and chives; and for once, hubby didn't have to pour Tapatio on it. Try it; I promise you'll have a new best friend for life!

 Tomato and Fresh Corn Quiche

abitofhoney.com

Makes: 1 9-inch quiche, serves 4-6 or so

1 butter pie crust (if using store-bought buy DEEP dish)

1 Tbsp. extra virgin olive oil
2 yellow onions, thinly sliced
2 cups cherry or grape tomatoes, halved and seeded
2 ears corn, kernels sliced off
3 eggs
1 cup milk
1 packed cup sharp white Cheddar
2 Tbsp. fresh basil, chopped
1 Tbsp. fresh chives, chopped
salt and freshly ground black pepper

1. Prepare crust according to recipe directions. (Make sure to pre-bake the crust for 10-15 minutes in a 450 F oven until lightly browned or as directed on package.)

2. To caramelize the onions, heat 1 Tbsp. olive oil in a large skillet over medium heat. Add the onions and season with salt and pepper. Cook, stirring occasionally, until the onions and soft and golden brown, about 25-35 minutes, reducing the heat as necessary to prevent burning.

3. Preheat oven to 350 F. Scatter onions in the bottom of the pre-baked crust. Top with the tomatoes, corn, basil, and chives.

4 In a medium bowl, whisk to combine the eggs, milk, and cheddar. Season generously with salt and freshly ground black pepper. Pour over the filling.

5. Bake in preheated oven for 45-60 minutes, until the center is set and the top is golden brown. Let cool slightly before serving.

My Tips:
- Seeding 2 cups of grape tomatoes can be a huge pain. I learned a trick...take each half and squeeze gently, which will expel most of the juice and seeds. Then use a small dessert spoon to lightly scrape off anything extra.
- Buy a deep dish crust.
- Line your oven with foil, because this might overflow a little bit.
- Regular Cheddar is fine. I used the reduced fat Cheddar and skim milk and it was still so amazing!