Bacon Corn Tomato Quiche
Yield: one 9" quiche
1 prepared pie crust (I used this recipe )
8 oz bacon, cooked until crisp and crumbled (equals 1/2 cup crumbled)
1.5 cups fresh cut corn kernels (this was from 2 ears of sweet corn)
1 pint cherry or grape tomatoes, sliced in half
1/2 bunch scallions, sliced (equals about 1/3 cup)
4 oz gruyere cheese, grated
1¼ cups heavy whipping cream
3/4 cup milk
1 tsp salt
Preheat the oven to 425 degrees F.
We are going to start by blind baking the pie crust, and all that means is we are going to prebake it so that the crust isn't soggy later on, it stays flaky and crisp. To do this, press your pie crust into a 9 inch pie plate. Cover it with a sheet of parchment paper and dump in some sort of pie weight, like dried beans, rice, or ceramic pie weights. Bake the pie crust for 25 minutes, then remove the beans and parchment paper, and bake for 10 more minutes. Remove the pie crust from the oven, and turn the oven temperature down to 350.