Arugula, Corn, and Cherry Tomato Quiche

I saw a similar quiche on the menu of a local cafe so I was excited to test out these flavors with ingredients from our CSA. Several of the cherry tomatoes from our plant were added too because there were too many to use all in one recipe. This quiche was easy to make and doesn't require any pre-cooking aside from steaming the corn which I did in the microwave. This was a favorite at our house and is absolutely something I would make again. The fresh vegetables add great color to the dish and the corn brings a nice sweetness to an otherwise savory quiche.

A Vegetarian & Cooking original. 

-1 cup arugula, roughly chopped
-2 ears of corn, steamed and cut into kernels
-1 cup cherry tomatoes
-2 cloves garlic, minced
-5 eggs
-1/2 cup 1 % milk
-1/2 cup shredded white cheddar cheese
-1 tablespoon dijon mustard
-Salt and Pepper to taste
-1 refrigerated pie crust

Press the prepared pie crust into a 9-inch pie pan (making pie crust is one of my least favorite things, you're of course welcome to make your own).

Preheat the oven to 375°. In a medium-sized bowl whisk together the eggs, dijon mustard, milk, black pepper, and salt until well blended. Stir in the white cheddar.

Add in the arugula, corn kernels, garlic cloves and cherry tomatoes then pour the mixture into the pie crust. Gently stir to evenly distribute the vegetables.

Bake for 30-35 minutes or until a knife inserted into the center of the quiche comes out clean.


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