It's peak season for Corn and Tomato, so we're to trying find good ways use them. We used our all-season crustless quiche recipe and it turned out delicious!
4 eggs
1 cup milk
1 cup cheese
- 3/4 cup cheddar
- 1/4 cup paemesan
2 cups seasonal vegetables
- 1/4 cup Walla Walla sweet onion
- 1 cup fresh sweet corn, cut off the cob
- 3 ripe tomatoes, sliced
Mix everything together, pour into buttered quiche pan (I layered the tomato slices and everything else, for prettiness), and bake at 400 til firm in the middle - about 45 minutes. We served this with toast and a cucumber salad.
We make this a lot, with whatever we have. Any cheese works. And we make it with whatever vegetables are in season. Leeks and greens, zucchini, cooked mashed winter squash and garlic, sausage.... they all work great! Without a crust, this comes together really fast and is a great way to use extra cooked vegetables.
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