Happy weekend!!! It’s saturday and I think we all deserve a day off. I got hit by one of those late summer colds Monday (happened last August too, so not okay) and am only just starting to feel like myself again. Surprisingly, whenever I’m sick, I don’t seem to crave the normal “feel better” comfort kind of foods. You know, soup, chamomile tea, vitamin c smoothies…Other than my constant craving for my favorite Indian food (yup, even when I’m sick), I actually just want quiche. ALL the cheesy quiche for breakfast, lunch and dinner. Ergo, Heirloom Tomato Corn Leek Quiche.
To start, I based this recipe off of my all time favorite Cheesy Broccoli Green Onion Quiche but with a switch up on the veggies. Taking advantage of the end of summer harvest, this one is jam packed with colorful heirloom tomatoes, corn kernels, and leeks sautéed in a smidge of butter. Plus all the cheese because obviously: slices of cheddar cheese, swiss cheese, and even some grated cheddar cheese, because a quiche can pretty much never have enough cheese. At least in my opinion 😎.
When making this heirloom tomato corn leek quiche, you miiiiiight think to yourself “there is no WAY the egg mixture is going to cover all this filling! It’s going to overflow!”. Not to worry! It might look like a lot, but it’s the perfect amount for a thick, filling slice of quiche. When a quiche cooks, it solidifies and puffs up with no liquidy overflow. Just be careful when you’re moving your baking pan into the oven 👍🏻.
One of the best things about a tasty, cheesy quiche, is that it works for both breakfast and dinner. For some reason, the cheesy casserole taste wrapped up in a pie crust is perfect for both the start and the end of the day. I have no idea why that is, or maybe I just seriously love quiche, but I could eat this all day every day.
Now enjoy a slice of summer with this deliciously comforting heirloom tomato corn leek quiche 😉.Print
- 1 tablespoon unsalted butter
- 3-4 medium heirloom tomatoes, sliced
- 2 medium leeks, halved and sliced thinly (about 2 cups)
- 1 cup cooked corn kernels (if using frozen, thaw and drain fully)
- 6 oz each sliced swiss cheese and cheddar cheese (about 6 pieces each)
- ½ cup shredded cheddar cheese
- 6 large eggs, beaten
- 2½ cups milk
- ½ teaspoon fresh ground black pepper
- Preheat the oven to 375˚F.
- Melt butter over medium heat in a large skillet. Add leeks and cook, stirring occasionally, until somewhat softened, about 5-6 minutes. Remove from heat and set aside.
- Roll pie crust out to about 12 inches. Gently place in a 9-inch pie pan.
- Arrange 3 pieces of sliced swiss cheese and 3 slices of cheddar cheese on the bottom of the crust. Layer half of the heirloom tomatoes on top of the cheese layer. Sprinkle half of the corn, half of the leeks, and half of the shredded cheese on top of the tomatoes. Repeat to make one more layer with remaining tomatoes, leeks, and corn, saving the remaining shredded cheese.
- In a medium mixing bowl, whisk together the beaten egg and milk and then pour over the filling.
- Arrange the remaining slices of cheese on top of the filling. Sprinkle pepper, and remaining shredded cheese on top.
- Bake in the oven for 55 minutes to 1 hour or until egg is set. Cool for 2 minutes, serve warm.