Roasted Tomato and Corn Crustless Quiche

1. Preheat the oven to 250 F. Slice the tomatoes into 1/2 inch thick slices. Lay them out on a rimmed cookie sheet, brush with a little olive oil, and sprinkle with salt and pepper. Roast them at 250 F for 1 1/2 to 2 hours (with 30 minutes remaining start on step 2) until they have given up most of their juices but aren’t completely dry. Remove them from the oven. Chop the roasted tomatoes into bite-size pieces and put them in a bowl.

2. When the tomatoes still have about 30 minutes left, stick the corn in the oven, husks and all. Roast the corn for at least 30 minutes, then remove it from the oven. Once it is cool enough to handle, shuck the corn. Then cut the kernels off the cobs and mix them with the tomatoes. You should have about 2 cups of vegetables at this point.

3. Chop the oregano and pull the thyme leaves off the stems. Add the herbs to the corn and tomato mixture and stir to combine.

4. Preheat the oven to 350 F. Prep a 9-inch deep dish pie pan or cake pan by covering the bottom with parchment paper. Spray or butter the sides.

5. In a medium sized bowl whisk the eggs, milk, and cream together with a pinch of salt till frothy.

6. Sprinkle half of the cheese on the bottom of the pan. Add the tomato/corn mixture. Add the remaining cheese. Carefully pour the eggs over the filling.

7. Bake at 350 F for 30 to 40 minutes. The quiche is done when the edges are set and the center has just a tad of jiggle to it. Remove pan from oven. Let it cool for 15- 20 minutes.

8. Serve warm, cooled to room temp, or after being chilled in the fridge.

Adapted from The Kitchn’s Fool-Proof Quiche recipe.