Crustless Corn & Leek Quiche

You have seen some version of this crustless quiche here on the blog using this or it is with summer corn and leeks.

It is so good, I could eat the whole thing.

Because there is no crust, it is perfect eaten cold or heated in the microwave the next day.

Use the freshest summer corn and fresh herbs from your garden.

Does not need bacon, just keep it simple.

I sprinkle some panko crumbs in a buttered pie dish just for some crunch.

Here is how I make it:

5 eggs
1/3 cup heavy cream
handful of fresh basil and chives, snipped
salt & pepper
1/3 cup of Parmesan cheese 
2 ears of fresh corn, kernels sliced off the cob
1 big fat leek, sliced 1" thick
butter & olive oil for sauteeing the leeks
panko crumbs for sprinkling on the pie dish only (optional)

Make your custard filling, by whisking the cream with the cheese and eggs, herbs and s&p.   Add in the corn.

In a skillet, heat a tbsp of butter and a tablespoon of olive oil.
Lay the leek slices in the pan, and cook about 2 minutes.  Carefully flip over and cook another minute.

Prepare a pie dish.  If you want to keep it completely gluten free, then skip the panko and just butter the dish.

Pour the filling into the panko crusted pie dish. 
Carefully, transfer the leek rounds on top of the pie.

Bake 30 minutes at 350F.

Let cool then run a knife around the sides and serve.

So good.