Tomato and Corn Quiche

I sort of hate eggs. I dislike boiled, deviled, sunny-side up, you name it; because just about any way you prepare them, they come out smelling like sulfur.  Does that bother anyone else? I can handle scrambled eggs if they have enough cheese and seasonings, but other than that, I am almost never a fan.  

Inside a dish, eggs are a completely different story. Eggs make things rich and creamy, light and fluffy, and many of my favorite recipes include eggs as a main ingredient (e.g. macarons, ice cream, mousse, etc). 

Quiche, despite it being heavy on the eggs, is easily one of my favorite meals.  It is easy, fast, and tastes delicious.  I can throw in almost anything I have and it will taste great.  You can make it with a crust or without one, but if you come to our house, it will always have a crust.  Adam doesn't think a quiche is a quiche without a crust.  I don't blame him.  Crust is delicious.  

Tomato and Corn Quiche
Makes one 8" quiche

1 butter pie crust (I use this one)
1 Tbs butter
1/2 onion diced
3 eggs
1 cup milk
1/4 tsp dried basil
1/8 tsp pepper
1/2 tsp salt
1 small tomato, diced
1/4 cup corn (canned, frozen or fresh)
1 1/2 Tbs freshly shredded parmesan

Cook the crust dough for 15 minutes, with something heavy and heat proof inside (I set 3 ramekins inside, but I have heard that dried rice with a sheet of tinfoil in between the crust and the rice works too) until it no longer looks doughy.  Pull it out of the oven and set aside.

While your crust is baking, cook your onions.  Start by melting your butter in a frying pan. Add the onion and cook until the pieces are translucent and soft.  Remove them from the heat.

In a medium-sized bowl, combine the eggs, milk, basil, pepper, and salt.  Stir until they are evenly blended.  Add the diced tomato and the corn.  

Pour mixture into the crust and sprinkle the parmesan over the top.

Bake the entire quiche for 25-30 minutes or until the center is firm.