• Delight in the perfect blend of sweet and savoury with these Sweetcorn and Tomato Quiches. These delightful little treats are a symphony of flavours, featuring tender sweetcorn and vibrant tomatoes nestled in a creamy, custardy filling, all encased in a buttery, flaky crust. Perfect for brunch, picnics, or a quick snack, these quiches are a burst of sunshine in every bite!

    Make these sweetcorn and tomato quiches recipe: 

    Sweetcorn and tomato quiche

    Serves: 6
    Total Time: 2 hours 10 min


    • 400 grams cherry tomatoes, halved
    • 2 garlic cloves, thinly sliced
    • 2 1⁄2 tbsp olive oil
    • 8 large eggs
    • 1 cup cream cheese, room temperature
    • 100 grams frozen shortcrust pastry, thawed
    • 4 trimmed corn cobs
    • 130 grams small truss tomatoes
    • 1  cup basil leaves, coarsely chopped
    • 2  tbsp chopped chives
    • 1 1⁄2 tbsp lemon juice



    Preheat the oven to 180°C. Line a large oven tray with baking paper.


    Place tomatoes, garlic and 1 tablespoon of the oil in a bowl; season, toss gently to coat. Place on a lined tray in a single layer; roast for 30 minutes or until tomatoes are blistered. Cool.


    Whisk eggs and half the cream cheese in a bowl until smooth.


    Place pastry onto a lightly floured working surface, roll out lightly using a rolling pin until it is large enough to fill a 3.5cm deep, 24cm round loose-based fluted tart tin. Carefully transfer the pastry into the tin and press gently to fit into the base and sides of the tin. Prick the pastry base with a fork; freeze for 10 minutes.


    Line pastry with baking paper; fill with dried beans or rice. Place on an oven tray. Bake for 10 minutes on the lowest oven shelf or until pastry is set. Remove paper and beans; brush with 2 tablespoons of the egg mixture. Bake for a further 15 minutes or until the pastry is golden. Set aside to cool. Reduce oven temperature to 160°C.


    Brush corn with 1 tablespoon of the oil. Cook on a hot grill pan, turning occasionally, for 10 minutes or until corn is cooked and grill marks appear. Brush truss tomatoes with remaining oil; cook for 1 minute or until skins start to burst. CUT kernels from cobs in large sections. Add corn, tomatoes and half the basil to the egg mixture; season. Pour egg mixture into the case; bake for 50 minutes or until filling is set and the tart shell is golden.


    Blend the remaining cream cheese, basil, chives, juice and 1 tablespoon of water together until smooth.


    To serve Preheat oven to 180°C. Place tart on an oven tray, covered with foil. Heat tart for 15 minutes,


    adding the tomatoes in the last 5 minutes, or until warmed through. Serve tart with truss tomatoes and herbed cream cheese.

    Made this Sweetcorn and tomato quiche recipe? Tag us @foodandhomesa #CookingWithFH on Instagram!

    ALSO SEE: Mini quiches

    Mini quiches


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