Crustless Corn and Cheddar Quiche
Inspired by several of the most exquisite seasonings from Mexico, this dish is light yet deep. And you won't even miss the crust.
Ingredients
For the vegetable mixture:
- 1 tablespoon neutral oil
- 1/2 cup yellow bell pepper chopped
- 1/2 cup red bell pepper chopped
- 1/2 cup scallions sliced thinly
- 1 cup raw corn kernels cut fresh off the cob
- 1 cup radish greens or other bitter greens chopped
- 1/2 teaspoon garlic minced
- salt and freshly ground black pepper to taste
- 1/4 cup cilantro chopped and divided in half
- 1/2 teaspoon epazote
- 1/4 teaspoon Mexican oregano
- 1/4 teaspoon granulated onion
- Fresno chili sliced thinly
For the custard mixture:
- few drops of oil to oil the pie dish
- 1/4 cup ricotta cheese
- 6 eggs
- 1/2 cup half and half
- 4 oz. cheddar cheese shredded and divided in half
- dash each of freshly ground black pepper, and cayenne
- sprinkle of epazote
Instructions
- Preheat your oven to 375 degrees Fahrenheit.
For the vegetable mixture:
- Heat the oil in a large frying pan over medium heat and cook peppers and scallions for a couple minutes, stirring around occasionally. Add the corn and cook a couple minutes more. Then stir in the greens, garlic, salt and pepper, half the cilantro, the epazote, the Mexican oregano, and the granulated onion. Mix around and cook for a minute or so more. Transfer the vegetables to a plate to cool, and add the sliced Fresnos to the hot pan. Stir around for a minute or so and remove to a separate plate to cool.
For the custard mixture:
- With a little oil, grease the bottom and sides of a 9 inch deep dish pie plate. Place the ricotta in a large bowl and crack an egg on top. Whisk until smooth, adding the eggs one at a time and whisking into the cheese until you have no more eggs. Then gradually whisk in the half and half and some salt and pepper until it is thoroughly combined. Add the cooled vegetables and half of the cheddar into custard and blend. Pour the custard into the pie dish, and top with the remaining cheddar, sprinkle that with the remaining cilantro, shake a little more epazote over the top and season with a bit more freshly ground black pepper and cayenne. Scatter the Fresno chilis over everything, and bake for 30 to 35 minutes until nicely tanned with crispy edges.