Recipe courtesy of Sheila Duncan
as seen on episode “PieBird”, season 3
For the custard
- 8 eggs
- 1 quart cream
- ¼ cup corn starch
- 1 teaspoon salt & pepper
- Dash of cayenne and nutmeg
For the filling
- ½ cup country ham, diced
- 1 ear corn, sliced from cob, tossed with melted butter, salt & pepper and roasted.
- 1 cup of diced tomato, tossed with olive oil, garlic, salt & pepper
- 2 cups of shredded cheese, a mixture of cheddar and Swiss
Bake the unfilled crust in a 9 inch tart shell. While the crust cools, combine all custard ingredients, whisking gently until blended. Spread the cheese in the bottom of the crust, then layer in ham, corn and tomatoes. Gently pour custard over the other ingredients. Bake on bottom rack of the oven at 350 degrees for 60 minutes, the Quiche should be a golden brown and set. Let cool and serve.