Tomato and Corn Quiche

Originally I saw this Tomato and Fresh Corn Quiche on a Hint of Honey via pinterest.  Well, you know, I didn't have fresh corn or a few other ingredients so I made my own variation... oh and I doubled a few things so we could have leftovers. 

Tomato and (canned) Corn Quiche

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2 frozen pie crusts, baked

1 Tbsp. extra virgin olive oil 

2 yellow onions, thinly sliced 

1 carton cherry or grape tomatoes, halved and seeded 

1 can corn, drained and rinsed

6 eggs 

2 cup milk 

2 packed cups sharp Cheddar 

salt and freshly ground black pepper

 

1. Prepare crust according to recipe directions. (Make sure to pre-bake the crust)
2. To caramelize the onions, heat 1 Tbsp. olive oil in a large skillet over medium heat. Add the onions and season with salt and pepper. Cook and stir until the onions are soft and golden brown, about 25 minutes.
3. Preheat oven to 350 F. Split and scatter onions in the bottom of each pre-baked crust. Top with the tomatoes, corn, and basil.
4. In a bowl, whisk the eggs, milk, and cheddar. Season generously with salt and freshly ground black pepper. Pour over the filling.
5. Bake in preheated oven for 50-65 minutes, until the center is set and the top is golden brown. Let cool slightly before serving.
6. Makes two 8-inch round quiche.

Thoughts?  Well, Brad thought it was heavy on the onions - I loved it.