Fresh Corn Quiche

One of the best meals to bring to a friend is a savory baked quiche.  The varieties are endless, it can travel in a disposable pan, and may be served for breakfast, lunch or dinner.  When our family was deep in shock the week we lost Jimmy, my sweet friend Fran brought us a large quiche from a wonderful local bakery called Thyme in the Ranch.  When we returned home from the memorial service, I sat down in the kitchen and my Swiss brother-in-law Anton handed me a warm slice of that quiche with a cold glass of white wine.  It was the perfect thing at the time, and a meal I will never forget.

This recipe comes from Kathy Santore, a terrific cook who manages to maintain her high school weight while providing delicious meals to her family and friends.  Now that’s a gift.  Do make this in summer, when fresh, sweet corn makes this simple recipe into something special.

3 large eggs

1/2 small onion, coarsely chopped and sauteed in butter until soft

1 Tbs. all purpose flour

1 Tbs. sugar

1 tsp. salt

1 1/3 cups half and half

3 Tbs. butter, melted

2 cups fresh corn kernels (cut from about 2 ears) or frozen, thawed

1/2 cup cheddar cheese, grated (or cheese of your choice)

2 or 3 small tomatoes, sliced

1 deep dish frozen pie shell , thawed ( or your favorite recipe)

Preheat oven to 375 degrees. Combine the eggs, flour,sugar and salt in a processor; blend until well mixed. Add half and half and the 3 Tbs. melted butter; process until just blended. Transer to a large bowl. Mix in the corn and onion. Sprinkle the botttom of the crust with the cheese. Pour the contents of the bowl into the crust. Arrange the sliced tomatoes on top. Bake until filling is slightly puffed and top is golden, about 50 minutes (it may take a bit longer.) Tranfer to a rack and cool slightly. Serve warm.