Family Chefmate: Corn, Tomato and Bacon Quiche

This rich corn, tomato and bacon quiche makes a delicious lunch or brunch treat. This quiche is not complicated to make but takes some time to put together. If you are in a time pinch you can buy a pre-made crust or make the tart dough the night before. This will save you valuable time before a brunch when you are running behind schedule. The original recipe comes from Martha Stewart's web sight. This recipe, I added bacon and exchanged whole milk for none-fat milk. In the tart dough, I substituted whole wheat pastry flour for the all-purpose flour. These simple steps increase the amount of whole grains in the recipe and lowered the saturated fat.

Corn, Tomato and Bacon Quiche:
Pre-Heat Oven: 375 degrees
Makes: One 9" quiche

Flaky Tart Dough:
1/2 teaspoon salt
1/3 cup ice water
1 1/2 cups whole wheat pastry flour
10 tablespoons cold butter, cut into small pieces

Place the flour, salt, and cold butter pieces into the food processor. Pulse until the mixture forms large crumbs. Add the cold water and pulse just until the dough forms. Form the dough into a disc and wrap it in plastic wrap. Refrigerate the dough for 2 hours or overnight.

Quiche Filling:
3 tablespoons whole wheat pastry flour
5 large eggs
4 pieces of bacon, 1/2 inch pieces cooked
1 cup sour cream
3/4 cup none fat milk
1/4 cup cream
1/2 teaspoon black pepper
1 tablespoon finely chopped fresh thyme
1 cup fresh corn kernels
1/2 cup cherry tomatoes halved or hot house tomatoes diced
1/4 cup grated cheddar cheese
1 flaky tart dough

1. Unwrap the tart dough and place the dough between two pieces of parchment paper. Using a rolling pin, roll out the dough between the pieces of parchment until you have reached a 14" round. Remove the parchment paper and place the dough into a greased 9" tart pan. Trim any excess dough from the top of the pan. Cover and chill the dough for 20 minutes more in the tart pan.

Rolling Out The Tart Dough Between Parchment Paper

2. Line the tart dough with parchment paper and fill with dry beans or pastry weights. Bake the tart dough for 25 minutes in a 375 degree oven. Remove the parchment paper and weights and return the tart dough to the oven and cook an additional 10 minutes or until the tart is golden brown. Allow dough to cool on a wire rack.

Tart Dough In the 9" Tart Pan

3. Cut the bacon into small 1/2 inch pieces. Cook the bacon pieces in a skillet on medium high until crispy. Place the cooked bacon on a piece of paper towel to cool. On a cutting board, slice the tomatoes in half and then cut the corn kernels off the cob.

4. In a large bowl or mixer, whisk the salt, pepper, sour cream, eggs, thyme, non-fat milk and cream together.

Egg Filling

5. Place the tomato, bacon, cheese and corn kernels into the tart pan. Then pour the egg mixture on top until the tart is full. (You may have extra egg mixture). Bake at 375 for 20 minutes. Reduce the temperature to 325 degrees and continue to cook the tart for 40-50 minutes more. Allow the quiche to cool on a wire rack for 20 minutes. To reheat the quiche, bake at 325 for 15 minutes.

Tomatoes, Corn Kernels, Bacon And Cheese Filling