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:

black pepper to taste

¾ cup cold butter, cubed

1 cup grated mature cheddar

1 cup cream

4-6 ears of corn, roasted/grilled

1 egg yolk

4 eggs

100g 1/2 cup crumbled feta cheese

1.5 cups flour

2-4 tablespoons ice water

zest of ½ lemon

1 teaspoon salt

Equipment:

food processor

bowl

baking paper

oven

whisk

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:

Quickview
531k Calories
13g Protein
39g Total Fat
32g Carbs
11% Health Score
Limit These
Calories
531k
27%

Fat
39g
61%

  Saturated Fat
23g
148%

Carbohydrates
32g
11%

  Sugar
6g
8%

Cholesterol
218mg
73%

Sodium
723mg
31%

Get Enough Of These
Protein
13g
28%

Vitamin C
98mg
120%

Vitamin A
3731IU
75%

Vitamin B2
0.52mg
30%

Folate
118µg
30%

Selenium
20µg
29%

Phosphorus
275mg
28%

Vitamin B1
0.34mg
23%

Calcium
213mg
21%

Vitamin B6
0.39mg
19%

Manganese
0.33mg
17%

Vitamin E
2mg
16%

Vitamin B3
3mg
15%

Vitamin B5
1mg
13%

Iron
2mg
13%

Fiber
3g
13%

Zinc
1mg
12%

Potassium
386mg
11%

Vitamin B12
0.66µg
11%

Magnesium
42mg
11%

Vitamin D
1µg
8%

Vitamin K
7µg
7%

Copper
0.1mg
5%

covered percent of daily need
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Food Trivia

The tomato is technically a fruit, not a vegetable. It was also the first genetically engineered whole product and went on the market in 1994. Since then, more than 50 other genetically engineered foods have been deemed safe by the FDA.

Food Joke

A man entered his doctor's office with a cucumber up his nose, a carrot in his left ear and a banana stuck in his right ear. "Doc," he asked, "What's wrong with me?" "Simple," replied the doctor, "You aren't eating right."

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