Living a few miles up the hill from the Chino Farm Vegetable Shop, I'm blessed to be able to enjoy their corn when it's in season here. With climate change, the season was a bit late, but the corn, as always is the best on the planet. Even with just 2 of us here at Chez Phillips, I usually buy a dozen and then cut the kernels off the cob and use them for cottage pie, corn chowder, and yesterday for a quiche-like dish that we enjoyed with a salad for dinner. You can make this vegetarian by omitting the bacon, but why would you? The bacon gives it a nice smoky quality, with a little texture, which makes each bite delicious. Other ideas, sub in leftover grilled seafood or chicken for the bacon, and change up the cheese---I think it would be great with any cheese, but I had some suspect sharp white cheddar that I needed to use, so that's what was in this one, but I think you could use Parmigiano, Asiago, Monterey Jack (or pepper jack and omit the basil) a lovely French Mimolette, or even Havarti with dill. Feta or flavored goat would work as well. I prefer the sharp cheeses for their contrast with the sweet corn.
Chino Farm Sweet Corn Quiche
6 strips thick-cut bacon
1/4 cup finely chopped onion
2 cups corn cut from the cob (in winter buy frozen and defrost it)
6 large eggs
1/4 cup heavy cream
salt and a few drops Tabasco or Frank's hot sauce
2 tablespoons finely chopped basil
2 cups shredded sharp white cheddar cheese
In a skillet, cook the bacon until it is crisp, remove all but 1 tablespoon fat, and saute the onion and corn for 2 to 3 minutes until the onion is softened. Set aside to cool.
In a mixing bowl, whisk the eggs, heavy cream, salt, and pepper, until blended. Stir in the cooled corn mixture, cheddar, and basil.
Preheat the oven to 350 degrees, and coat the inside of a 9-inch pie plate with non-stick cooking spray.
Pour the mixture into the pie plate, and bake for 35 to 45 minutes until set in the center. Allow to rest for 15 minutes before cutting into wedges, and serving. This can be a main course, side dish, or breakfast casserole.
This dish can actually be frozen; bake for 30 minutes, the center will still be a bit jiggly, cool completely, wrap airtight, and freeze for a month. To reheat, preheat the oven to 325 degrees, cover the quiche with aluminum foil, and bake for 20 to 25 minutes until an instant-read meat thermometer registers 155 in the center. Let the quiche rest for 10 minutes before cutting.