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Corn and Tomato Quiche

This delicious corn and tomato quiche is courtesy of Elisabeth Prueitt.

  • Yield: Makes one 10-inch quiche
Corn and Tomato Quiche

Source: The Martha Stewart Show, September Summer 2007


  • 6 tablespoons all-purpose flour, plus more for work surface
  • 1/2 recipe Flaky Tart Dough
  • 10 large eggs
  • 2 cups creme fraiche
  • 2 cups whole milk
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons finely chopped fresh thyme
  • 2 cups fresh corn kernels
  • 1 cup cherry tomatoes, halved
  • 1/2 cup grated cheddar cheese


  1. On a lightly floured work surface, roll dough into a 16-inch round. With a dry pastry brush, sweep off any excess flour; fit dough into a 10-inch deep-dish (2-inch) tart pan with a removable bottom, gently pressing it into the sides. Using a sharp knife, trim the dough evenly with the edge of the pan. Cover with plastic wrap; chill tart shell until firm, about 20 minutes.

  2. Preheat oven to 375 degrees.

  3. Line the tart dough with a sheet of parchment paper and fill with pie weights. Transfer to oven and bake until light brown, about 25 minutes. Remove weights and parchment paper and continue baking until golden brown, about 5 minutes. Transfer to a wire rack; let cool completely.

  4. In the bowl of an electric mixer fitted with the whisk attachment, mix together 1 egg and flour on high speed until smooth. Add the remaining 9 eggs and continue mixing until well blended.

  5. Place creme fraiche in a medium bowl and whisk until smooth; add milk and continue whisking until well combined. Add to mixer along with salt, pepper, and thyme; mix until well combined. Strain mixture into a large bowl through a fine mesh sieve.

  6. Place corn, tomatoes, and cheese in prepared tart shell. Pour over egg mixture until tart shell is full (you may not need to use all of the egg mixture). Bake 20 minutes; reduce temperature to 325 degrees, and continue baking until filling is slightly firm, rather than liquid, and crust is a deep golden brown, 40 to 50 minutes more. Transfer quiche to a wire rack to cool until set, about 20 minutes. Serve warm or at room temperature. To reheat, cover quiche with aluminum foil and bake in an oven heated to 325 degrees for about 15 minutes.

Reviews (9)

  • Sarah_at_Well_Dined 21 Jul, 2014

    As others have said, this makes way too much custard base. Cut it in half to fit 1 deep tart pan or 2 regular tart pans. Also, I recommend adding a pinch of nutmeg. Other than that, very good recipe!

  • JRNC 10 Apr, 2014

    For the person that complained about 16" and 10" - if the recipe had been read properly, the directions clearly say roll crust out to 16" place into a 10" pan. How hard can that be?

    Going to make this tomorrow and cut recipe down to the one posted previously. Wish me luck.

  • morgan15x 13 Jan, 2013

    I scaled this waay back, as I knew there would be far too much for a single quiche. It was really good and fluffy and out of the 3 I made for a brunch, this was the fave! Here are my edits (the rest I left as is):

    - a 9" pre-made refrigerated crust
    - 7 eggs
    - 4 tbsp flour (not sure this is even necessary)
    - 1 cup heavy cream
    - 1 cup milk
    - 1 cup extra sharp cheddar, grated
    - 1 tsp thyme
    - 1 cup corn (used frozen, thawed and drained it well)

    cook @ 375 for 40 min (cover edges w/ foil at 20 min)

  • caramaharaa 12 Jan, 2013

    Says it makes a 10 inch quiche and then calls for a 16 inch? Thanks for helping me waste

  • Patricia Curtis 23 Nov, 2012

    Terrible! Extremely time consuming. Far too much liquid. Made the mistake of making it for company. Very disappointing.

  • GoodEder 28 Feb, 2011

    This is the WORST recipe EVER! 1) 2 tsp salt? too much!! WAY too salty!! And I like salt. 2) You spend a lot of $$ on eggs (10 eggs!), milk, creme fraiche (2 cups!!) so that only 1/6 of the final amount fits in the quiche!! So, you are left making a too-salty souffle with the leftover egg mix and the quiche? Bleh. Martha Shame!!!!

  • BumpSetHit 4 Apr, 2010

    This is a nice recipe - but it made enough for 3 full quiches if you use a pre-made pie tin. Just be aware!

  • smd1227 21 Jan, 2010

    I made this with fresh corn I had leftover from summer in the freezer. It was delicious. Just make sure it's very dry.

  • freckled 25 Oct, 2008

    This recipe is fantastic--even without the creme fraiche! I did not include creme fraiche and I still had more than enough filling for the dish and it was delicious.

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