Fresh Corn Quiche Food

FRESH CORN QUICHE

Steps:

• Preheat oven to 375°F. Combine first 5 ingredients in processor; blend until onion is finely chopped. Add half and half and butter; process just until blended. Transfer to large bowl. Mix in corn. Pour into crust. Bake until filling is slightly puffed and top is golden, about 50 minutes. Transfer to rack; cool slightly. Serve warm.

FRESH CORN QUICHE

Steps:

• Preheat oven to 375 degrees F.
• Combine eggs, onion, flour, sugar and salt in processor; blend until onion is finely chopped.
• Add half and half and butter; process just until blended. Transfer to large bowl.
• Mix in corn. Pour into crust.
• Bake until filling is slightly puffed and top is golden, about 50 minutes.
• Transfer to rack; cool slightly. Serve warm.

CORN AND TOMATO QUICHE

Steps:

• 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.

GOLDEN CORN QUICHE

Steps:

• Preheat oven to 375°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake for 5 minutes. Remove foil; bake 5 minutes longer., In a blender, combine the cream, eggs, butter, onion, flour, sugar and salt; cover and process until blended. Stir in corn; pour into crust. , Bake until a knife inserted in the center comes out clean, 35-40 minutes. Let stand for 10 minutes before cutting.

SWEETCORN TOFU QUICHE WITH OAT AND ALMOND CRUST

Steps:

• To make pie crust - in a food processor or blender grind oats and sesame seeds to a coarse flour then add ground almonds and sunflower oil and 'pulse' to mix together: slowly pour 1/3 cup of water down the feeding tube while the processor is running at a slow speed and process until the mixture starts to hold or ball together: Press crust mixture into a lightly oiled 9-inch pie dish.
• Over a low-medium heat, saute sliced onion and pepper in 1 tablespoon oil for about 5 minutes until onions are transparent.
• Meanwhile, 'whizz' ground cashews, tofu, 1/2 cup water, cornstarch and herbs together in a food processor or blender until smooth; stir sweetcorn into this mixture.
• Arrange cooked onions and pepper evenly over the base of the pie crust, then spoon sweetcorn tofu mixture over the top.
• Sprinkle freshly ground black pepper over the quiche and bake it at 350 degrees F/180 degrees C for 35 minutes or until set.
• Remove from the oven and leave the quiche to stand for a few minutes minutes before serving.