Cook’s notes: This is the perfect summer dish, no crust required. It has been a favorite recipe for years. The corn and gruyere cheese are delicious together. I shared this quiche recipe with a colleague of mine recently. She says, “It was a hit! I loved the crunchiness of the onions and corn.” You could also make the custard with just 2 eggs, according to Alton Brown.
Optional: Dry roast the corn kernels. Add half of corn to skillet and dry-roast over moderate heat, stirring frequently, until browned in spots, 4 to 5 minutes. Cook remaining corn in same manner. Another recipe that uses this roasting technique is the “Roasted Corn, Black Bean, and Mango Salad” from Cooking Light.
3 Tablespoons butter
1 medium yellow onion, peeled and thinly sliced
1 cup heavy cream or milk
1/4 cup grated gruyere or Swiss cheese
1 Tablespoon minced garlic
1/2 tsp ginger
1/2 tsp nutmeg
Salt and ground black pepper to taste
3 to 4 cups (1 bag) frozen whole-kernel corn, thawed
Heat oven to 350°F.
Heat the butter in a large skillet. Add the onion slices and sauté over medium heat until tender.
In large bowl, beat together eggs, cream (or milk), grated cheese, minced garlic, ginger, nutmeg, salt, and pepper. Stir corn kernels into egg mix.
Coat a glass baking dish with cooking spray. Pour the corn mix into the baking dish, and layer onion slices on top.
Bake 30 minutes until the custard sets. Serve warm.
Source: Adapted from a recipe in Saveur magazine, Issue #8.