Crème Frâiche Corn Quiche
Yield 8-10 servings
Rich and creamy, with a little bit of tang, this is the BEST savory pie for showing off just-picked sweet summer corn.
- Pastry for a single crust pie, refrigerated (see note below for suggestions)
- 1 cup milk
- 2 tablespoons cornmeal
- 2 tablespoons unsalted butter, in several pieces
- 1 tablespoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 1/2 cups freshly cut corn kernels
- 1 cup (8 ounces) crème frâiche, storebought or homemade (see note below for homemade)
- 1 tablespoon all-purpose flour
- 4 large eggs
- 2 1/2 cups grated extra-sharp Cheddar cheese
- 2 tablespoons chopped chives
- If you haven’t already, prepare the pie dough and refrigerate it for about 1 hour before rolling.
- On a sheet of lightly floured wax paper, roll the dough into a 12 1/2 - 13-inch circle. Invert the pastry over a 9 1/2-inch deep-dish pie pan, center it, then peel off the paper. Gently tuck the pastry into the pan without stretching it. Sculpt the overhanging dough into an upstanding ridge and flute, if desired. Prick the bottom of the pie shell 6 or 7 times with a fork. Refrigerate for at least 30 minutes or place in the freezer for 15 minutes.
- Preheat the oven to 375°F. Tear off a sheet of aluminum foil about 16-inches long. Carefully - so you don’t disturb the dough - line the pie shell with the foil, pressing it into the creases so it fits like a glove. Add a thick layer of dried beans, banking them up the sides.
- Bake the pie shell on the center oven rack for 25 minutes. Slide it out and carefully remove the foil and beans. Re-poke the holes if they’ve filled in. Slide the shell back in and bake another 8 to 10 minutes. Transfer the pie shell to a cooling rack. Once cooled, smear a little cream cheese or sour cream into the fork holes to plug them. Cool the beans thoroughly, store in a jar, and save them for next time.
- Set the oven to 375°. Combine the milk and cornmeal in a small saucepan. Heat gently, whisking almost nonstop, for 5 to 8 minutes, until the milk thickens to the consistency of heavy cream. Pour the liquid into a large bowl. Add the butter, mustard, salt, and pepper. Whisk until smooth.
- Put the corn in a medium saucepan with enough water to cover; salt lightly. Bring to a boil and cook at a low boil for 5 minutes. Drain and cool briefly. Transfer the corn to a food processor and pulse repeatedly, until the corn is roughly chopped.
- Combine the crème frâiche and flour in a large bowl. Whisk well. Whisk in the eggs, one at a time, followed by the thickened milk mixture and chopped corn. Stir in 2 cups of the cheese and the chives. Carefully pour or ladle the filling into the quiche shell. Sprinkle the remaining cheese on top.
- Bake the quiche on the center oven rack for 40 to 45 minutes, until it rises up noticeably and the top is golden brown, When you give the quiche a little nudge, it should jiggle as a whole and not seem soupy in the center. Transfer to a cooling rack. Slice and serve warm. Refrigerate leftovers. Reheat individual slices for 12 to 15 minutes on a baking sheet, loosely covered with foil, in a 300° oven.
Note: Crème frâiche is a thick, cultured cream used in French cooking. To make your own, combine 1 1/2 cups heavy cream and 3 tablespoons buttermilk in a small jar. Stir. Place in a warm spot and let sit at room temperature for 12 to 24 hours, until thickened. (It seems to make little difference whether it's covered or not. Cover with a lid or cheesecloth if you prefer.) Refrigerate after 24 hours. Use within a week.
Recipe by The Pie Academy at https://thepieacademy.com/creme-fraiche-corn-quiche/