For tonight’s dinner I decided to whip up a fancy corn and tomato quiche. After all, when you have chickens, there always seems to be a plethora of eggs in the refrigerator just screaming to be used up. And with the whopping 5 ears or corn we scored for free the other day, and our first big tomato harvest, I figured a quiche was in order.
As you know, I like to make a lot of our meals early in the morning so I don’t feel rushed when dinner time rolls around. Quiches are a great make ahead dish because you can serve them anytime of day, hot or cold.
Here is the recipe, I hope you like it.
Easy Quiche Recipes – Black Bean, Corn and Tomato Quiche
Ingredients
1 homemade pie crust {or ready made}
8 eggs
2 cups corn kernels
1 cup black beans, drained
1 cup cherry tomatoes, halved or 1/2 cup sun dried tomatoes
1 cup milk {I used 2%}
1/2 cup cheddar cheese
1/2 teaspoon parsley
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon thyme
Instructions
- Preheat oven to 350 degrees.
- Line a pie plate with crust and refrigerate for about 20 minutes until it has firmed up a bit.
- Meanwhile in a large bowl combine eggs, milk, herbs, salt and pepper, whisk together and set aside.
- Place corn, tomatoes, black beans and cheese inside the pie crust and pour egg mixture over the top.
- Brush with an egg wash and bake uncovered for 40- 50 minutes or until the center is firm.
Helen in Meridian says
I scored a 3 qt round Emile Henry green baker at the Idaho Youth Ranch thrift store for $7.55 this week. I would love your ruffle pie plate, let’s hope.
Mavis says
Nice!
Carrie says
Mavis, I can’t believe more people haven’t commented on this post because this quiche is amazing! I will happily gobble it up for my lunches this week! Thanks!