Fully realizing that astute ranchers have been finishing grass-fed feeder cattle for decades (if not centuries) on grain (including the gorgeous corn coming in now) to fatten them up for the table, I truly love the end of summer, get it while it’s mouth-wateringly fresh corn season.
Now that we’re low-carbing it around our camp (with near astounding success in fact), we’re not enjoying as much fresh corn as in years past, but this Southwestern Corn Quiche has been one of our favorites for a long time. That’s probably related somewhat to the fact that both SWMBO and I had relatives in our distant past who baked up some version of a traditional Southern corn pudding back when we were both too young to realize how good that food really was.
Quiches still show up in our kitchen rotation because they’re damned good, most can be made crustless to shave carbs (and without venturing into frittata territory, not that going there is a bad thing), and are often great cold as a late summer, damn it’s hot out there meal.
Quiches also are a valuable workhorse as you can be incredibly flexible with what goes into one; this one is great as is, though when I picked up a big bag of fresh Hatch chiles earlier this week (for 69 cents a pound even), it was this dish and a creamy green chile soup that first came to mind (it’s still too damn hot for the soup though).
We’ve even toted chilled quiches along in the drift boat for a bit of change up on the sandwich lunch; this would be a great one with a cold beer on your next still warm late summer-early fall Missouri float out of Craig.
1 deep-dish pie crust
2 cups fresh cut corn kernels (frozen works in a pinch)
3 large eggs
1/3 cup half and half or table cream
1/3 cup chicken stock
3 tbsp butter, melted
1 tbsp AP flour
2 tsp Mexican oregano
1-2 tsp ground cumin (use two if a cumin fan)
1 tsp sugar
1 tsp salt1-2 poblano peppers, stemmed, seeded, cut into small slices
1/2 cup grated cheese
Preheat the oven to 375; prep the veg.
Into your trusty food processor go the eggs, onions, flour, oregano, cumin, sugar and salt; process until the onion is finely chopped. Now add the liquids and butter and process until just blended in.
Pour into a bowl, stir in the corn, poblanos, and grated cheese, then pour into the crust.
Bake 30-40 minutes until the quiche puffs slightly and the top is golden browned; note ours tend to be done more quickly, so be sure to check at 20-25 minutes the first time you bake in your oven.
Cool for 15 minutes (at least); best served warm.
Enjoy.
