8ozbaconcooked until crisp and crumbled (equals 1/2 cup crumbled)
1.5cupsfresh cut corn kernels(from 2 ears of sweet corn)
1pintcherry or grape tomatoessliced in half
1/2bunch scallionssliced (equals about 1/3 cup)
1 1/4cupsheavy whipping cream
Preheat the oven to 425 degrees F.
We are going to start by blind baking the pie crust, and all that means is we are going to prebake it so that the crust isn’t soggy later on, it stays flaky and crisp. To do this, press your pie crust into a 9 inch pie plate. Cover it with a sheet of parchment paper and dump in some sort of pie weight, like dried beans, rice, or ceramic pie weights. Bake the pie crust for 25 minutes, then remove the beans and parchment paper, and bake for 10 more minutes. Remove the pie crust from the oven, and turn the oven temperature down to 350.
Gather up your crumbled bacon, corn, tomatoes, scallions, and cheese, and layer them into the crust. Set aside.
Place the eggs, heavy cream, milk, and salt in a big bowl and whip with a hand mixer for 1 minute on high speed. It will be frothy on top. Pour this custard over the tomatoes, bacon, corn, etc until it comes almost to the top of the crust. Bake in the 350 degree oven for 1 hour, then take it out of the oven. Jiggle the pie pan from side to side and look at how it moves. If it still looks liquidy, it needs more time, but if it just jiggles a bit, then it’s set and is done. Take care not to overbake.
The quiche tastes better the next day and reheats beautifully. Let the quiche cool completely, keep it in the fridge overnight, then the next day, preheat the oven to 350. Cut the quiche into slices (it slices cleaner when it’s cold), and reheat in the oven for about 10 minutes, until warmed through.I fill my quiche with tons of the fresh ingredients (corn, tomatoes, scallions, etc) and have less of the custard. You can adjust this recipe to however you like it. If you don’t want to put in all of the corn, tomatoes, scallions and so on, you certainly don’t have to. Depending on how much you fill your pie pan with the tomatoes, corn, etc, you may not use all of the custard.You can make the quiche up to 3 days in advance.