Creamed Corn Quiche with “Caramelized Onion Crema”

Makes approximately 12 x 3″ quiche

Pastry

Method

• Combine dry ingredients and mix.
• Cut in shortening to dry ingredients until pea size.
• Add vinegar and water and mix only until blended.
• Roll out on floured surface.
• Cut out shells and mold into 12 tart shells. (3″ or 50 cm each)
• Pre-bake shells at 375°F for 8 minutes (or until golden brown) and set aside.

Creamed Corn Filling

Method

• Melt butter in a large skillet over medium heat.
• Add corn kernels and brown for 5 minutes.
• Add fresh thyme leaves, stirring to combine.
• Pour in whipping cream, then bring to a gentle simmer.
• Cook for 5–7 minutes, stirring occasionally, until the mixture thickens slightly.
• Remove from heat and let cool slightly before filling quiche shells.

Quiche Cream

Method

• In a separate bowl make a quiche cream consisting of 1:1 ratio of eggs and whipping cream.

Balsamic Onion Crema

Method

• Caramelize the onions in a skillet over medium heat, warm the olive oil. Add the finely chopped onions and cook slowly, stirring often, until they become golden brown and deeply caramelized—about 15–20 minutes. Set aside to cool. These will be used as a topping.
• Prepare the crema base in a mixing bowl, combine the softened cream cheese, sour cream, salt, and black pepper. Blend until smooth and creamy. You can use a hand mixer or food processor for extra smoothness.

Instructions

• Evenly distribute creamed corn filling into tart shells.
• Top up with the quiche cream.
• Bake in 275°F oven for 6 minutes, rotate and bake for an additional 6 minutes.
• Pipe cream on cooked quiche and garnish with caramelized onions.
• Drizzle with balsamic vinegar glaze.

Download and print recipe: Creamed Corn Quiche with “Caramelized Onion Crema”