If there’s fresh corn available at the farmer’s market, I have to buy it.  It’s a compulsion.  For me, there are few foods as perfect as a barely cooked cob brushed with butter and sprinkled with sea salt (it’s the Midwestern girl in me).  But after the 6th week of corn on the cob, it was time for something new.  This pie—which is barely held together with eggs (it’s looser than a quiche, with more vegetables)—is the perfect way to use up late summer corn and tomatoes.  Best of all, since you don’t need to mess with making a crust, it’s really easy to throw together.  Sautéed sweet onions and corn cut get layered with nutty Comté cheese (or you could use Gruyère) and just enough eggs to tie it all together.   After it’s baked, the pie gets topped with a layer of ruby red heirloom tomatoes and another sprinkle of cheese, then is quickly broiled.  It’s summer on a plate, and easy enough for a working Wednesday.


  1. Aunt Linda
    Posted September 8, 2012 at 8:15 pm | Permalink

    Teddy & I LOVED your corn / tomato quiche and plan to make your sweet corn soup this week !! I am NEVER weary of fresh corn !! and its many yummy tastes. Thank you, Sweetie. Our Love & Blessings !!

    Aunt Linda & Uncle Teddy hugs & hugs

  2. Posted October 12, 2012 at 3:34 pm | Permalink

    YUM! Wish I had frozen some of that fresh corn that seemed unending a few weeks ago.

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