Crustless Corn & Tomato Pie
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 tablespoon butter, plus more for dish
- 1 tablespoon extra virgin olive oil
- 1 large sweet onion, thinly sliced
- Sea salt and freshly ground black pepper
- 1 ½ cups fresh corn kernels (from about 3 cobs)
- 3 large eggs
- 1 cup half-and-half
- Pinch freshly grated nutmeg
- 1 cup grated Comté or Gruyère cheese, divided
- 1 large tomato (preferably an heirloom tomato), thinly sliced
- Slivered basil for garnish
- Preheat the oven to 350˚ with a rack in the middle. Butter a 9-inch pie dish and place dish on a baking sheet.
- Heat 1 tablespoon butter and olive oil in a large skillet over medium-high heat. Add the onions with a pinch of salt and pepper; stir. Reduce the heat to medium, cover and cook, stirring occasionally, until soft and golden brown, about 15 minutes. Add the corn with another pinch of salt and pepper; cook, stirring, 1 minute. Taste and add more salt and pepper if needed. Transfer to a plate to cool slightly.
- In a medium bowl, whisk together the eggs and half-and-half. Beat until frothy. Whisk in a grating of fresh nutmeg; season with salt and pepper.
- Spread the onion and corn mixture in the bottom of the prepared pie dish. Sprinkle on ½ of the grated cheese. Pour the egg mixture over top. Bake 30 minutes, or until just set and very lightly golden around the edges. Let cool 10 minutes. Do Ahead: At this point, the quiche can be cooled completely then covered and refrigerated overnight. Bring to room temperature before proceeding.
- Turn the oven to broil with a rack on top rung. Arrange the tomato slices on top of the tart, overlapping slightly. Sprinkle the remaining ½ cup of cheese over top. Broil 30-60 seconds, or until the cheese is just melted. Transfer to a cooling rack and let sit 5-10 minutes. Serve warm or at room temperature. Do Ahead: The tart can be made up to 2 hours in advance and left at room temperature.