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

The Martha Stewart Show, Episode 2168


Recipe Summary

Makes one 10-inch quiche


Ingredient Checklist


Instructions Checklist
  • 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.

  • Preheat oven to 375 degrees.

  • 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.

  • 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.

  • 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.

  • 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)

142 Ratings
  • 5 star values: 10
  • 4 star values: 15
  • 3 star values: 41
  • 2 star values: 60
  • 1 star values: 16
Rating: Unrated
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!
Rating: Unrated
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.
Rating: Unrated
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)
Rating: Unrated
Says it makes a 10 inch quiche and then calls for a 16 inch? Thanks for helping me waste $20.
Rating: Unrated
Terrible! Extremely time consuming. Far too much liquid. Made the mistake of making it for company. Very disappointing.
Rating: Unrated
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!!!!
Rating: Unrated
This is a nice recipe - but it made enough for 3 full quiches if you use a pre-made pie tin. Just be aware!
Rating: Unrated
I made this with fresh corn I had leftover from summer in the freezer. It was delicious. Just make sure it's very dry.
Rating: Unrated
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.