The bright flavors of sweet summer corn and pan-roasted tomatoes make this corn and cherry tomato quiche the epitome of summer eating.
corn and cherry tomato quiche

I need you to drop everything you’re doing, call in sick to work, and spend your day making this quiche.

Not to be melodramatic or anything…but your summer eating happiness kind of depends on it.


This was one of those meals where, after just one bite, I was absolutely CERTAIN that it would be the best thing that came out of my kitchen for the rest of 2015.

Case closed.

Mission accomplished.

End of story.


The pie crust is impossibly flaky and buttery with just a hint of sweetness while the filling is full on savory.

It’s stuffed with everything you can’t help but love about summer – juicy corn and caramelized tomatoes, along with a creamy egg custard that I guarantee will blow your mind.

I’m not saying your life won’t be complete if you don’t make this for dinner tonight…but I’m also not saying it will be. So maybe just do it. To be on the safe side.


Corn and Cherry Tomato Quiche
The bright flavors of sweet summer corn and pan-roasted tomatoes make this corn and cherry tomato quiche the epitome of summer eating.
Yield: 1 10-inch quiche
For the pie crust
  • 2 cups all purpose flour
  • ¼ cup sugar
  • ½ tsp baking powder
  • ¾ tsp kosher salt
  • 1 cup cold unsalted butter, cubed
  • ¼ cup cold water
For the quiche
  • 4 tbsp olive oil
  • 1¼ cups fresh corn
  • 1½ tsp kosher salt
  • 1 garlic clove
  • 2 cups cherry tomatoes
  • 1 pinch red pepper flakes
  • 3 large eggs
  • ¾ cup + 2 tbsp creme fraiche
  • ¾ cup + 2 tbsp heavy cream
  • ¾ tsp freshly ground black pepper
  • 2-3 tbsp parmesan cheese
  1. In the bowl of a food processor, pulse together the flour, sugar, baking powder, and salt to blend. add the butter and pulse 3 times or until pea-size pieces form. Pour the water into the bowl and pulse another three times until the dough just starts to come together.
  2. Dump the dough onto a clean work surface and gather it together by hand, kneading slightly until just starting to hold together. Press the dough into a ¾-inch thick disc and wrap in plastic wrap. Refrigerate for at least one hour.
  3. Roll the dough into a 15-inch square. Gently transfer to a greased 10-inch tart pan, allowing the edges to drape over the sides. Gently press into the pan, making sure to get it into all the corners. Trim any excess dough. Freeze for at least 1 hour.
  4. Heat oven to 350F.
  5. Line the inside of the frozen shell with parchment paper and then fill with pie weights or dried beans. Bake for 35 minutes, until the outer edge starts to brown. Remove the parchment and pie weights and bake for another 15-20 minutes, or until lightly browned.
  6. Meanwhile, heat 2 tbsp olive oil in a medium pan over medium-high heat. Add the corn and ¼ tsp salt. Saute for 1-2 minutes. Transfer to a plate and set aside.
  7. Add the remaining olive oil, then saute the garlic for 1 minute, or until fragrant. Add the tomatoes, ½ tsp salt, and the chile flakes. Raise the heat to high and cook, covered, for 3 minutes or until the tomatoes start to burst. Remove the lid and continue cooking, allowing to thicken for 3-4 minutes. Transfer the tomatoes to a plate.
  8. Increase the oven to 450F.
  9. In a medium bowl, whisk together the eggs, creme fraiche, cream, remaining ¾ tsp salt, and the black pepper.
  10. Sprinkle the corn over the bottom of the cooked shell. Top with the cooked tomatoes. Pour the egg mixture over the top, making sure it doesn't spill over the edge. Top with the parmesan. Bake for 25 minutes, or until set and golden. Serve warm or at room temperature.
Nutrition Information
Serving size: 1 slice



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35 Responses to Corn and Cherry Tomato Quiche

  1. Haha, I would happily skip would to make this quiche. Although, I am a food blogger as my full-time job, so technically it wouldn’t be skipping work.
    I love quiche, especially at this time of the year as it’s nice to just sit outside and eat something like this.

  2. Corn in a quiche? I’m there like a bear! 😀

  3. Trisha says:

    This quiche is simply stunning and everything I love about summer. I just cannot get enough summer tomatoes and fresh corn this time of year. I’m making dinner for my dad this Friday, and this just got added to the menu. Hope you’re still having an amazing time on your honeymoon in Italy!! Please do a little recap post when you get back with photos! And by photos, I mean those of you and your hubs and the scenery but also all the FOOD. Living vicariously through you right now….

  4. Tina says:

    What’s greta inch or do dinne.could totally skip work and make this, have it for lunch on the patio today!

  5. Tina says:

    Damn, I needed to do a spell check before hitting Post! I meant what a great lunch or dinner!

  6. Betty says:

    Making this one for sure! Have already had my first fresh corn and tomatoes solo, but this pairs them beautifully. Can’t get creme fraiche here so need to make some pronto! 🙂

  7. Heather says:

    Corn in a quiche? Love it!

  8. “Juicy corn and caramelized tomatoes, (AND) a creamy egg custard” – heck yeah – am calling out sick and staying home and making eating and repeating eating this one!

  9. Those blistered tomatoes and all that cheese–this is so gorgeous! I don’t even like tomatoes (I KNOW, I’m so ridiculous) but I’m still craving this quiche in a major way.

  10. Julia says:

    You had me at, “creamy egg custard,” so I had better live on the safe side and make this ASAP 😉 Seriously, though, this quiche looks amazing!

  11. grace says:

    i love corn and i love quiches, but i can’t recall ever combining the two! i’ll be doing that asap.

  12. Could so do with a slice right now 🙂

  13. I doubt I could pass this by my boyfriend as an entree but a side dish for sure! Looks amazing.

  14. Meg says:

    Ooh, this looks awesome! I actually made quiche for the first time a few weeks ago, and was super nervous about it . . . but it turned out great. I’m dying to make another, and this looks like an excellent candidate!

  15. Sues says:

    I honestly really do feel like my happiness depends on making this ASAP. Do you think anyone at work would notice if I just disappeared??

  16. I want and need this in my life and stomach immediately.

  17. The colour, and the flavour…amazing! This looks magically delicious!

  18. Quiche is one of our regular go-to mid-week meals, but I must admit I sometimes cheat and buy ready-made. When I do make them myself I tend to be a bit boring and just make either cheese and onion or quiche lorraine. Love the idea of the corn and tomato in this – look how many tomatoes you’ve packed in!!

  19. This is such a perfect way to use up Jersey Corn if you can get it! yum

  20. This is spot on genious! I love it, going to make one next weekend!

  21. yum yum. you think of such unique combos. love it. gorgeous pics as always.

  22. Susan says:

    Thinking of an excuse to take the day off tomorrow already! What a great summer recipe, Joanne!

  23. Monica says:

    This looks totally irresistible! I can just taste the sweetness of the corn against the sharpness of the tomatoes in this smooth custard encased in pie crust! Wowsa – yum!

  24. Sounds delicious. I wouldn’t mind taking the day of work and making this for dinner. Yum!

  25. So you know I’m from Jersey, right? We basically live for recipes like this. With so many people without power around me, I’m going to have to make a few of these to brighten everyone up and score me some mega brownie points for later. And I’ll obv need to save a few for myself. I’m thinking lunch and dinner for the next week?

  26. easypeasy says:

    Amazing! Every time you post a new recipe it looks fantastic 🙂

  27. Oh myyyyy! This quiche has so many of my favorite things in it. And Dino looooooves quiche, so it’s basically a win/win/win/win…

  28. Oh wow! What an incredible quiche. Love the use of creme fraiche. 🙂

  29. mjskit says:

    Now that’s what I call a quiche! Saving this recipe for the late summer when the local corn comes in. This is a keeper! Pinned!

  30. Kelly says:

    Now this is the quiche of my dreams! So many amazing flavors and the colors are stunning!

  31. Lynn says:

    I’m having fasting blood work this morning and my stomach just rumbled looking at the photos of this deliciousness. 🙂

  32. Johanna GGG says:

    oh that does make me yearn for summer – my favourite vegies and the quiche looks so lusciously cheesy

  33. TLK says:

    This was a delicious entree, and I’ll make it again. I did have problems with the crust. Although I measured the ingredients carefully (i.e., sifted the White Lily flour and leveled the cup with a spatula, checked the meniscus on the water measurement, etc.), the dough turned out to be way too soft. I recommend that people start with three tablespoons of cold water, and add the fourth only if needed.

  34. […] Notes*You can also use your favorite homemade pie crust here! I’ve gotten quite lazy about making pie dough lately and found delicious frozen whole wheat ones at my local store (so I’ve just been using those).I know the recipe time seems long but actual hands-on time is only 15 minutes! The rest is just baking time!3.3.3077 Source: Inspired by this corn and cherry tomato quiche from Eats Well with Others. […]

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