Roasted sweet corn and feta quiche

If you want to add more Mediterranean recipes to your recipe box, Roasted sweet corn and feta quiche might be a recipe you should try. One serving contains 531 calories, 14g of protein, and 39g of fat. This recipe serves 8 and costs $1.79 per serving. 13 people have tried and liked this recipe. A mixture of salt, butter, ice water, and a handful of other ingredients are all it takes to make this recipe so tasty. It is a good option if you're following a lacto ovo vegetarian diet. It is brought to you by Simply Delicious Food. It works best as a side dish, and is done in about 1 hour. All things considered, we decided this recipe deserves a spoonacular score of 54%. This score is solid. If you like this recipe, take a look at these similar recipes: Roasted Sweet Corn and Kale Crustless Quiche, Crustless Zucchini, Corn and Tomato Quiche with Feta, and Basil Sweet Potato Noodle, Fetan and Sweet Corn Miso Carbonara.

Servings: 8

Preparation duration: 30 minutes

Cooking duration: 30 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

To make the pastry, combine the flour, butter and cheese in the bowl of a food processor and pulse until the mixture resembles coarse breadcrumbs.Add the egg and with the motor running, add the water, spoonful by spoonful, until the mixture comes together in a ball.Remove the dough from the food processor and roll out on a floured surface. The pastry needs to be +- ½cm thick.Lay the pastry in a tart case of your preference (I used a rectangular tart case of approximately 30cmx20cm), Trim off the edges then place in the fridge to rest for 10 minutes.Pre-heat the oven to 180°c.When the pastry has chilled, prick the base with a fork and line with baking paper and add baking weights (dry beans/rice) then bake for 10 minutes. After 10 minutes, remove the baking paper and weights and bake for another 10 minutes until golden brown and crisp.When the pastry is cooked, remove from the oven.Cut the kernels off the corn cobs then place the kernels and feta in the pastry case.Whisk together the eggs, cream, seasoning and lemon zest and slowly pour into the pastry case.Place back in the oven and allow to bake for 15-20 minutes or until the filling is set.Remove from the oven and allow to cool before serving.

 

Step by step:

1. To make the pastry, combine the flour, butter and cheese in the bowl of a food processor and pulse until the mixture resembles coarse breadcrumbs.

2. Add the egg and with the motor running, add the water, spoonful by spoonful, until the mixture comes together in a ball.

3. Remove the dough from the food processor and roll out on a floured surface. The pastry needs to be +- ½cm thick.Lay the pastry in a tart case of your preference (I used a rectangular tart case of approximately 30cmx20cm), Trim off the edges then place in the fridge to rest for 10 minutes.Pre-heat the oven to 180°c.When the pastry has chilled, prick the base with a fork and line with baking paper and add baking weights (dry beans/rice) then bake for 10 minutes. After 10 minutes, remove the baking paper and weights and bake for another 10 minutes until golden brown and crisp.When the pastry is cooked, remove from the oven.

4. Cut the kernels off the corn cobs then place the kernels and feta in the pastry case.

5. Whisk together the eggs, cream, seasoning and lemon zest and slowly pour into the pastry case.

6. Place back in the oven and allow to bake for 15-20 minutes or until the filling is set.

7. Remove from the oven and allow to cool before serving.

Nutrition Information:

covered percent of daily need