Corn, Cherry Tomato, & Spinach Quiche

Make use of late summer produce with this delightful quiche with savory parmesan crust

It's been really hot in LA. We live in Santa Monica, which is almost always fair due to the ocean breeze, but this weekend was unbearable. And, foolishly, this was the time that I decided to make a pretty involved vegetable quiche with homemade savory pie crust, leaving my oven on high heat while it baked for over an hour. The kitchen was stifling and the pastry kept getting too warm and needed to be popped back in the fridge to cool down so that the butter wouldn't melt, but as soon as it was done and we dug into a big wedge of this corn, tomato, and spinach quiche with a scoop of green salad on the side, nothing mattered. The quiche, adapted from Huckleberry, is the best I've ever had. The dough is buttery and flaky, the filling is rich and smooth, and the vegetables are sweet and abundant. It definitely took some effort, so I'd suggest making the crust in advance (or if you must, use store-bought pie dough) to break up the steps. Once summer produce clears out from the farmers market, you can sub in whatever other vegetables you like that are in season.

Note: Have leftover scraps of pie dough? Make them into parmesan black pepper crackers.


Related Recipes:
- Green Vegetable & Cheese Quiche
- Swiss Chard, Potato, & Aged Cheddar Frittata
- Kale, Onion, & Potato Pot Pies


Corn, Cherry Tomato, & Spinach Quiche:
For Crust

• In a food processor, combine 3/4 c. all-purpose flour, 2 tbsp. whole wheat flour, 2 1/2 tbsp. rye flour, 1 1/2 tbsp. sugar, 1 tbsp. grated parmesan cheese, 1 tbsp. grated gruyere cheese, 1/2 tsp. baking powder, 1 tsp. salt, and 1/4 tsp. ground black pepper.
• Pulse a couple times, then add in 4 oz. cubed, cold, unsalted European butter and pulse 3-5 times to break up the butter into large pea-sized pieces.
• Add in 2 tbsp. very cold water and pulse another 4-5 times.
• Dump the dough onto an unfloured surface and press together to form a ball.
• Flatten the ball into a disk, wrap in plastic wrap, and refrigerate for at least an hour.
• Roll the dough out onto a floured surface into a large, thin square, and press into a tart shell.
• Trim excess dough off the sides and press up on the edges so that the dough pushes past the sides of the tart pan.
• Freeze the tart shell for at least and hour, or cover and refrigerate for up to a month.
• Line the tart shell with parchment paper and fill with dried bean or pie weights.
• Bake for 30 minutes, or until the edges turn golden, then carefully remove the weights and parchment and bake for another 15-20 minutes, or until golden brown.

For Quiche

• Heat the oven to 450F.
• Heat 1 tbsp. olive oil in a medium skillet over hight heat.
• Add in the kernels from 2 ears of corn, 2 sprigs fresh thyme, and a pinch of salt.
• Cook for 2 minutes, then scrape the corn onto a plate and return the pan to the stove.
• Add in another 2 tbsp. olive oil, 2 sprigs of thyme, 1 pint cherry tomatoes, a pinch of red chile flakes, and a pinch of salt.
• Cook the tomatoes for 5 minutes, stirring occasionally.
• Pour the corn into the bottom of the baked tart shell, then add in the tomatoes and a handful of baby spinach.
• In a bowl, whisk together 3 eggs, 3/4 c. creme fraiche, 1/2 c. heavy cream, and a pinch of salt and pepper.
• Pour the custard over the vegetables, making sure it doesn't overflow.
• Top with 2-3 tbsp. grated parmesan cheese.
• Bake for 20 minutes, or until the custard is set and golden.
• Let cool slightly, then cut into wedges and serve.

Serves six-eight