Corn & Roasted Tomato Quiche with Herbs de Provence
Summer in a Slice
This quiche is everything I love about summer cooking. Sweet corn fresh from the cob, juicy cherry tomatoes roasted until they're concentrated and jammy, creamy goat cheese, and fragrant Herbs de Provence all come together in a rich, silky custard.
One of my favorite things about quiche is that it's just as delicious warm from the oven as it is chilled the next day. Serve it for brunch, pack it for a picnic, or pair it with a simple green salad for an easy summer dinner.
You'll start with one extra blind-baked pie crust. You can find my full pie crust recipe through the link, where I walk through blind baking step by step.
Ingredients (Makes one 9-inch quiche)
1 extra blind-baked 9-inch pie crust
2 tablespoons (16 g) all-purpose flour
3 large eggs
¾ cup plus 2 tablespoons (200 g) heavy cream
½ cup (115 g) whole milk
1 teaspoon (5 g) kosher salt
1 teaspoon (2 g) freshly ground black pepper
1 teaspoon Herbs de Provence
1 ear fresh corn, kernels cut from the cob (about 1 cup | 150 g)
1 cup (150 g) cherry tomatoes
3 ounces (90 g) goat cheese or feta, crumbled
Olive oil, for roasting
Method
Preheat the oven to 350°F (175°C).
While the pie crust is blind baking, place the cherry tomatoes on a small baking sheet. Drizzle with a little olive oil, season with a pinch of salt, and roast until the tomatoes soften and begin to dehydrate, about 20–25 minutes. Allow them to cool slightly.
In a large bowl, whisk the flour into one egg, making sure there are no lumps remaining. Starting this way ensures the flour incorporates smoothly into the custard.
Whisk in the remaining two eggs, followed by the milk, cream, salt, black pepper, and Herbs de Provence until smooth.
Scatter the fresh corn kernels, roasted tomatoes, and crumbled goat cheese evenly across the bottom of the cooled blind-baked crust.
Carefully pour the custard over the filling.
Bake for 30–35 minutes, or until the edges are set and the center has just a slight jiggle when gently shaken.
Allow the quiche to cool to room temperature before slicing. This resting time allows the custard to finish setting and makes for much cleaner slices.
Storage
Store covered in the refrigerator for up to 4 days. Enjoy chilled, at room temperature, or gently rewarmed in a low oven.
Baker's Note
Roasting the tomatoes before they go into the quiche is a small extra step that makes a big difference. As they roast, their moisture evaporates and their natural sugars concentrate, creating little bursts of sweet tomato flavor throughout the custard. Combined with fresh corn and tangy goat cheese, it's one of my favorite ways to capture the best flavors of summer in a single dish.
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