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To make a great Corn and Cherry Tomato Quiche, you need a few key items. Here’s what you should gather: - 1 pre-made pie crust (9-inch) - 1 cup fresh corn kernels (you can also use frozen) - 1 cup cherry tomatoes, halved These ingredients form the base of your quiche. The pie crust holds everything together. Fresh corn adds sweetness, and cherry tomatoes bring a burst of flavor. Next, we need some creamy and rich ingredients. These will enhance the taste and texture of your quiche. Gather these: - 3 large eggs - 1 cup heavy cream - 1 cup shredded Gruyère cheese The eggs and cream create a smooth filling. Gruyère cheese adds a nutty flavor that pairs well with the vegetables. Herbs and spices elevate the quiche to new heights. Here’s what to include: - 1 tablespoon fresh basil, chopped (or 1 teaspoon dried basil) - 1 teaspoon garlic powder - Salt and pepper to taste Fresh basil gives a bright, aromatic taste. Garlic powder adds depth, while salt and pepper balance the flavors. For the complete recipe, check out the Full Recipe. Enjoy creating this delicious dish! First, preheat your oven to 375°F (190°C). This step is key for a perfect quiche. While the oven heats, grab a skillet. Heat 1 tablespoon of olive oil over medium heat. Add 1 cup of fresh corn kernels. If you use frozen corn, that works too! Sauté for about 3-4 minutes. You want the corn to be tender, so keep an eye on it. Season with salt, pepper, and 1 teaspoon of garlic powder. Once done, take the skillet off the heat. Now, let’s make the egg filling. In a mixing bowl, whisk together 3 large eggs and 1 cup of heavy cream. This mix makes your quiche rich and creamy. Add 1 tablespoon of fresh chopped basil or 1 teaspoon of dried basil for flavor. Season with a pinch of salt and pepper. Whisk until the mixture is smooth and well combined. Next, it’s time to assemble. Take your pre-made 9-inch pie crust and place it in a pie dish. Use a fork to poke several holes in the bottom. This helps avoid a soggy crust. Evenly spread the sautéed corn and halved cherry tomatoes—1 cup—in the crust. Pour the egg and cream mix over the veggies until just covered. Finally, sprinkle 1 cup of shredded Gruyère cheese on top. Now, bake your quiche in the preheated oven for 35-40 minutes. Look for a set filling and a slightly golden top. To check doneness, gently shake the pie dish. If it wobbles in the center, let it bake a bit longer. Once done, take it out and let it cool for about 10 minutes before slicing. Enjoy your tasty Corn and Cherry Tomato Quiche! For the full recipe, check out the recipe section above. To avoid a soggy crust, bake the crust for a few minutes before adding filling. This step helps set the base and keeps it crisp. Make small holes with a fork in the crust to let steam escape. For a fluffier texture, whisk the eggs well. Use room temperature eggs and heavy cream for a smoother mix. You can add different cheeses to make your quiche unique. Try feta for a tangy bite or cheddar for a sharp flavor. Mixing in more vegetables also boosts taste and nutrition. Spinach, bell peppers, or zucchini work great. Just sauté them first to reduce moisture. Garnish your quiche with extra chopped basil for a fresh look. You can also add a sprinkle of cheese on top before serving. Pair your quiche with a simple green salad for a light meal. A citrus vinaigrette adds a nice zing. For a heartier option, serve with roasted potatoes or a grain salad. For the full recipe, check the earlier section. {{image_2}} You can change up the flavors in your Corn and Cherry Tomato Quiche by using different vegetables. Try adding spinach, bell peppers, or zucchini. Each gives a new taste and color. You can also mix in some sautéed onions for a sweet touch. If you want to add meat or protein, consider diced ham or cooked bacon. These options give your quiche a heartier feel. For a vegetarian twist, use chickpeas or tofu for protein. The key is to balance the flavors and keep the filling moist. For those who need gluten-free options, you can make a crust using almond flour or gluten-free flour. This keeps your quiche tasty while meeting dietary needs. You can also use a crustless version. Just pour the filling directly into a greased pie dish. If you need dairy-free alternatives, swap out heavy cream for coconut milk or almond milk. You can also use vegan cheese or nutritional yeast in place of Gruyère cheese. These swaps keep the quiche creamy and flavorful without dairy. Feel free to explore these variations and make the quiche your own! For a detailed guide on the basic recipe, check out the Full Recipe. To keep your Corn and Cherry Tomato Quiche fresh, store it in the fridge. Wrap it tightly in plastic wrap or place it in an airtight container. This helps to keep moisture in and flavors strong. It will last for 3 to 5 days in the fridge. When you're ready to reheat, use an oven or toaster oven. Preheat it to 350°F (175°C). Place the quiche on a baking sheet and cover it with foil. Heat for about 15-20 minutes, or until warm throughout. This method keeps the crust crispy and the filling creamy. You can freeze this quiche for later, which is great for meal prep. Let the quiche cool completely before freezing. Wrap it tightly in plastic wrap and then in aluminum foil. This double layer prevents freezer burn. You can store it in the freezer for up to 3 months. To thaw, place the quiche in the fridge overnight. This allows it to defrost slowly and evenly. After thawing, reheat the quiche in the oven at 350°F (175°C) for about 20-25 minutes. Remove the foil during the last 10 minutes for a crispy top. If you want to enjoy this dish later, consider following the Full Recipe to ensure the best results. If you don't have Gruyère cheese, you can use other types. Swiss cheese works well. Cheddar cheese can add a sharp flavor. You might also try mozzarella for a milder taste. Each cheese brings its unique flavor. This change can slightly alter the taste of your quiche. Yes, you can make this quiche ahead. Prepare it, bake it, and let it cool. After that, cover it tightly. Store it in the fridge for up to three days. When ready to eat, reheat in the oven. This keeps the crust crispy and the filling warm. A few signs tell you when the quiche is done. The top should be golden brown. The filling should be set, not jiggly. You can check the center with a knife. If it comes out clean, it’s ready. For safety, the internal temperature should reach 165°F (74°C). You can create a delicious corn and cherry tomato quiche with simple steps. Start with a premade crust and fresh ingredients like corn and tomatoes. Mix eggs, cream, and cheese for a rich filling. Sauté the corn and layer everything nicely before baking. Experiment with herbs and spices to enhance flavor. Remember, you can customize ingredients to suit your taste. Follow my tips to avoid soggy crusts and achieve a fluffier texture. With proper storage, enjoy this dish again later. Quiche is versatile and perfect for any meal. Happy cooking!

Corn and Cherry Tomato Quiche

Bring a burst of flavor to your table with this delicious Corn and Cherry Tomato Quiche! This easy recipe features fresh ingredients, creamy Gruyère cheese, and a golden crust that's perfect for any meal. Whether it's brunch or a light dinner, this quiche is sure to impress. Ready to create a dish that combines simplicity with taste? Click through for the full recipe and elevate your cooking game today!
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Ingredients
  

1 pre-made pie crust (9-inch)

1 cup fresh corn kernels (can use frozen if needed)

1 cup cherry tomatoes, halved

3 large eggs

1 cup heavy cream

1 cup shredded Gruyère cheese

1 tablespoon fresh basil, chopped (or 1 teaspoon dried basil)

1 teaspoon garlic powder

Salt and pepper to taste

1 tablespoon olive oil for sautéing

Instructions
 

Preheat your oven to 375°F (190°C).

    In a skillet, heat the olive oil over medium heat. Add the fresh corn kernels and sauté for about 3-4 minutes until tender. Season with salt, pepper, and garlic powder. Remove from heat.

      In a mixing bowl, whisk together the eggs, heavy cream, basil, salt, and pepper until well combined.

        Place the pre-made pie crust into a pie dish and use a fork to poke several holes in the bottom to prevent bubbling.

          Evenly distribute the sautéed corn and halved cherry tomatoes over the pie crust.

            Pour the egg and cream mixture over the corn and tomatoes until just covered, then sprinkle the shredded Gruyère cheese on top.

              Bake in the preheated oven for 35-40 minutes, or until the quiche is set and the top is slightly golden.

                Let the quiche cool for about 10 minutes before slicing.

                  Prep Time: 15 minutes | Total Time: 55 minutes | Servings: 6

                    - Presentation Tips: Garnish with extra chopped basil on top, and serve warm or at room temperature with a simple green salad on the side.