Issue 12 | Post no. 4: I could subsist carefree and happily on fruit and vegetables during the summer: a bowl of peaches and blueberries for breakfast, a tomato and cucumber salad for lunch. And for supper, a bowl of warm butter beans and an ear of sweet corn on the cob. I actually eat plenty of meat, but as long as we’re milking this vegetarian fantasy, if I were allowed a dairy cow and a hen, I’d make a fire by the beach (yes, my fantasy farm is on an island off the coast of France), whip up veggie-filled, Gruyere quiches and eat happily-ever-after as Madame Crusoe.
Quiche is one of my favorite summer meals. There’s no crust to roll out and you can use up a lot of the veggies from your garden. Right now we have tons of jalapenos so I’m throwing them into every meal I make. When you remove the seeds, they add a subtle, spicy crunch to salads, pizzas, guacamole and omelets.
Our tomatoes are refusing to grow in this heat and we don’t even attempt to grow corn, so I find myself pulling off at my local market almost every night on my way home from work. Thank goodness for real-live local farmers.
Sweet Corn and Tomato Quiche
Butter or Oil for pie plate
1 1/4 cup grated Gruyere Cheese
1/2 Sweet Onion, chopped
3 to 6 Jalapenos/Banana Peppers seeded and minced (optional)
2 ripe Tomatoes, sliced thin
2 ears Sweet Corn, off the cob
2 T chopped fresh Basil and extra leaves for chiffonade topping
1 small can (5 oz.) Evaporated Milk
1/8 t freshly Ground Pepper
1/4 t Salt
Pre-heat oven to 350 degrees. Grease a 9 inch pie plate with butter, cooking spray or oil. Layer the Gruyere cheese, then onion, peppers, and the slices of one tomato. Add the corn and top with slices of the second tomato. In a medium-size bowl, crack four eggs and pour in one small can of evaporated milk. Add salt and pepper, whisk, and pour over vegetables. Add basil and another grind of pepper. Bake for 30 minutes or until center is set. Smother cooked quiche with basil chiffonade and serve immediately.