Sweet and smoky roasted sweetcorn pairs beautifully with salty feta in this delectable quiche made with home-made, cheesy pastry.
There’s been a whole lot of roasted corn action in my kitchen lately. As a South African, corn (or “mielies” as we call them) is drilled into my heritage. When you go on holiday, driving past kilometres of corn fields is the norm and seeing vendors selling huge mielies still with their husks attached is completely ordinary. I absolutely love sweet corn boiled then slathered in butter and salt (or Aromat if you’re being naughty) but since I started roasting/grilling them, I can’t seem to eat them any other way. Their sweetness intensifies tenfold and they become rich in flavour (and smoky if you braai/bbq them). I often cut the kernels off the cob to make salads and add flavour to nachos, but this week I decided to use them to make a delectable quiche.
To add even more flavour I decided to pair the roasted sweet corn with salty feta cheese and a very-cheesy crust to hold all the delicious filling in. You could use a classic shortcrust base but I think the cheese adds delicious depth to the quiche. A simple custard filling of eggs, cream and a bit of lemon zest for flavour and you have an utterly delectable quiche. I love serving it at room temperature with a zesty salad for lunch or slicing it into squares for lunch boxes, but my ultimate favourite is eating it sneakily in the kitchen doused in hot sauce. Yum!
Roasted sweet corn and feta quiche
for the cheese shortcrust pastry
- 1.5 cups flour
- 3/4 cup cold butter cubed
- 1 cup grated mature cheddar
- 1 egg yolk
- 2-4 tablespoons ice water
for the filling
- 4-6 ears of corn roasted/grilled
- 100 g/1/2 cup crumbled feta cheese
- 4 eggs
- 1 cup cream
- 1 teaspoon salt
- black pepper to taste
- zest of 1/2 lemon
- To make the pastry, combine the flour, butter and cheese in the bowl of a food processor and pulse until the mixture resembles coarse breadcrumbs.
- Add the egg and with the motor running, add the water, spoonful by spoonful, until the mixture comes together in a ball.
- Remove the dough from the food processor and roll out on a floured surface. The pastry needs to be +- 1/2cm thick.
- Lay the pastry in a tart case of your preference (I used a rectangular tart case of approximately 30cmx20cm), Trim off the edges then place in the fridge to rest for 10 minutes.
- Pre-heat the oven to 180°c.
- When the pastry has chilled, prick the base with a fork and line with baking paper and add baking weights (dry beans/rice) then bake for 10 minutes. After 10 minutes, remove the baking paper and weights and bake for another 10 minutes until golden brown and crisp.
- When the pastry is cooked, remove from the oven.
- Cut the kernels off the corn cobs then place the kernels and feta in the pastry case.
- Whisk together the eggs, cream, seasoning and lemon zest and slowly pour into the pastry case.
- Place back in the oven and allow to bake for 15-20 minutes or until the filling is set.
- Remove from the oven and allow to cool before serving.