Heirloom Tomato and Corn Quiche with Gruyere

Ingredients

Equipment Needed

• •9-inch pie dish or fluted tart pan with removable bottom
• •Pie weights or dried beans for blind baking
• •Rolling pin
• •Rimmed baking sheet
• •Large mixing bowl
• •Box grater for cheese

Instructions

1. 1

   Make the pastry

   Combine flour and salt in a large bowl. Add the cold butter cubes and work them into the flour using your fingertips or a pastry cutter. You want pieces ranging from pea-sized to flat shards. This unevenness creates flaky layers. Drizzle in ice water one tablespoon at a time, tossing with a fork until the dough just holds together when squeezed. It will look shaggy. That's correct. Gather into a disk, wrap tightly in plastic, and refrigerate for at least one hour or overnight.

   Cold butter is non-negotiable. If your kitchen runs hot, freeze the cubes for ten minutes before starting.
2. 2

   Roast the tomatoes

   Heat your oven to 400°F. Arrange tomato slices on a parchment-lined baking sheet in a single layer. Drizzle with olive oil and season with a pinch of salt. Roast for 20 to 25 minutes until the edges begin to caramelize and the slices have shrunk noticeably. They should look concentrated, almost jammy, with golden spots at the edges. Remove and let cool. Reduce oven temperature to 375°F.

   Different colored heirlooms roast at slightly different rates. Pull individual slices as they're ready rather than waiting for all to finish.
3. 3

   Roll and blind bake the crust

   On a floured surface, roll the chilled dough into a 12-inch circle, working from center outward and rotating frequently. Transfer to a 9-inch pie dish or tart pan, pressing gently into corners without stretching. Trim edges to a 1-inch overhang and fold under, crimping as you prefer. Freeze for 15 minutes. Line the crust with parchment and fill with pie weights or dried beans. Bake at 375°F for 20 minutes. Remove weights and parchment, then bake another 10 minutes until the bottom looks dry and pale gold. The crust should feel set when you tap it.

   Freezing the shaped crust prevents shrinkage during blind baking. Don't skip this step.
4. 4

   Build the custard

   Whisk eggs in a large bowl until uniform. Add cream, milk, salt, pepper, and nutmeg. Whisk until smooth but don't overwork it. Fold in the chives and thyme. The custard should smell faintly of nutmeg and herbs, savory and inviting.

5. 5

   Assemble the quiche

   Scatter half the Gruyere across the bottom of the warm crust. Arrange roasted tomato slices in a single layer, overlapping slightly. Distribute corn kernels into the gaps. Pour the custard slowly over everything, letting it find its way around the vegetables. Top with remaining Gruyere, pressing any floating pieces gently below the surface.

   Place the pie dish on a baking sheet before adding custard. This makes transferring to the oven much safer.
6. 6

   Bake until set

   Bake at 375°F for 40 to 45 minutes. The quiche is done when the edges are puffed and golden and the center jiggles like set gelatin when you shake the pan gently. A slight wobble is perfect. It will firm as it cools. An overbaked quiche turns rubbery. Pull it while you're still slightly nervous about it.

7. 7

   Rest and serve

   Let the quiche rest for at least 20 minutes before slicing. This isn't optional. The custard needs time to set fully, and the flavors bloom as the temperature drops from scorching to warm. Cut into wedges with a sharp knife, wiping the blade between cuts for clean slices. Serve warm or at room temperature.

Chef Tips

• •Seek out heirloom tomatoes at farmers markets during peak season, July through September. The variety matters less than the ripeness. Smell the stem end. If it smells like a tomato, buy it.
• •Authentic Gruyere from Switzerland has AOP certification printed on the rind. Domestic versions work in a pinch, but the real thing has a complexity worth the extra cost for a dish this simple.
• •Strip corn kernels by standing the ear in a wide bowl. The bowl catches the kernels and prevents them from scattering across your kitchen.
• •This quiche pairs beautifully with a chilled rosé or a crisp Sauvignon Blanc. For brunch, consider a sparkling wine with enough acidity to cut through the richness.
• •Leftovers reheat well in a 300°F oven for 15 minutes. Avoid the microwave, which turns the crust leathery and the custard rubbery.

Advance Preparation

• •Pastry dough can be made up to 3 days ahead and refrigerated, or frozen for up to 1 month. Thaw overnight in refrigerator before rolling.
• •Tomatoes can be roasted up to 1 day ahead and refrigerated. Bring to room temperature before assembling.
• •The fully assembled quiche can be refrigerated unbaked for up to 4 hours. Add 5 to 10 minutes to baking time if starting cold.
• •Baked quiche keeps refrigerated for 3 days. Serve cold or reheat gently in a low oven.

Frequently Asked Questions

Nutrition Information

1 serving (about 465g)