Corn And Tomato Quiche Recipes

Steps:

• Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray.
• In medium bowl, stir all ingredients except corn, cheese and tomato until blended. Stir in corn, cheese and tomato; pour into pie plate.
• Bake 30 to 35 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before cutting.

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.

Steps:

• Heat oven to 350°F
• Spray 9-inch glass pie plate with cooking spray.
• In medium bowl, stir together all ingredients except corn, cheese and tomato until blended.
• Stir in remaining ingredients; pour into pie plate.
• Bake 30 to 35 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before cutting.

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.