Corn And Tomato Crustless Quiche With Fresh Tomato Salad

1. 1

   ["Preheat oven to 325 degrees.

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   In a blender puree white corn with the creme fraiche.

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   Strain thru a fine sifts to a large bowl, pressing with a wooden spoon to extract as much of the corn milk as possible, discard the solids.", "In another bowl whisk Goat cheese until smooth, add the eggs one at a time, salt, pepper and thyme; then add this mixture to the bowl with the white corn and creme fraiche mixture.", "Whisk together until well blended; then fold in the yellow corn kernels and tomatoes.", "Butter and flour an 8 by 8-inches baking glass or casserole dish, pour the Quiche mixture and bake for about 80 minutes or until slightly firm and light golden brown.", "Transfer quiche to a wire rack to cool until set, about 20 minutes. Serve warm or at room temperature. To reheat, cover quiche with aluminum foil and bake in an oven heated to 325 degrees for about 15 minutes.", "To make the salad:

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   Bring a small pot of water to a boil. Submerge each tomato for 10 seconds each and immediately run under cold water. The skin should easily peel off. Cut out the core, slice into thin wedges and place in a medium-size bowl. Add the salt and mix.", "Add the onion, cucumber, garlic, herbs, olive oil and lemon juice. Stir until well combined. Chill until ready to serve, preferably at least 30 minutes. Serve in salad bowls alongside with the quiche."]

* Per serving · 4 servings · Values may vary.