Author Notes
I grew my first corn in the summer of 2008 and had an abundance of basil as well. The natural thing to do was to put them together as a quiche with a little variation in the crust. Very light and tasty. —Nancieryan
Ingredients
-
1/3 cup
butter
-
2 tablespoons
sugar
-
1/2 teaspoon
salt
-
3
eggs
-
2/3 cup
yellow cornmeal
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2/3 cup
all-purpose flour
-
1 cup
half and half
-
1-1/2 cups
fresh corn kernels
-
1/2 cup
coarsely snipped fresh basil
-
1/2 teaspoon
salt
-
1/4 teaspoon
black pepper
Directions
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Make cornmeal crust: in medium bowl beat softened butter for 30 seconds. Add sugar and 1/2 teaspoon salt and beat until combined. Beat in 1 egg. Add cornmeal and as much of the flour as you can with the mixer; stir in any remaining flour. Form dough into disc and warp in plastic. chill 30 to 60 minutes until easy to handle. Preheat over to 350 degrees F. Pat dough into bottom and sides of 9-inch tart pan. Press evenly into bottom and side with a small glass. Line pastry with double thickness of foil and bake 10 minutes. For filling: Whisk together 2 eggs and half-and-half. Stir in corn, basil, 1/2 teaspoon salt, and the pepper. Pour into pastry shell and bake 35-40 minutes or until set. Let stand 10 minutes. Garnish with tomato and basil if desired.
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