Of course, I like to make all things unique. There’s nothing ordinary about my life, my home, my food, my habits – NOTHING. I’m an eccentric and quirky individual in every and all ways. Take it or leave it.

Today, my distinctive taste and creativity led me to create a savory quiche: with a cornflake crust, sautéed garden fresh tomatoes, creamy ricotta, and sharp parmesan.

While crumbly, you can help but swoon over the decadent (yet superbly simple) flavors of this Corn Flake Tomato Ricotta Quiche.

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Corn Flake Tomato Ricotta Quiche

Crust:
2 cups Corn Flakes Cereal, processed into a fine crumb
8 Tbs. butter, ice cold and cubed into 1″ pieces
1 large egg
1 cup parmesan cheese, finely grated

Tomato Ricotta Filling:
2 Tbs. butter
1 cup garden fresh tomatoes
sea salt and pepper
2 cups whole milk ricotta cheese
4 large eggs
1 cup parmesan cheese, finely grated

Preheat the oven to 425 degrees.

In the bowl of a food processor, pulse the Corn Flakes crumbs, butter, and egg until well combined and just a bit beady.

Transfer to a deep dish pie crust, flattening and pushing the crust up the sides.
Sprinkle one cup of grated parmesan over the bottom and bake for 15 minutes, until the crust is golden brown and the cheese is bubbly.

Allow to cool.

Reduce oven temperature to 375.

Meanwhile, heat the butter over low heat and add the tomatoes (whole) and salt and pepper. Cover, and sauté until soft, and break apart with the back of a spatula. Cool slightly.

In the food processor, whir together the ricotta and eggs (and any additional salt and pepper) until smooth.
Add the cooked and cooled tomato sauté and pulse just once.

Pour the filling into the cooled crust and top with the final grated parmesan.

Bake at 375 for about 25-30 minutes, until the center is set.

Remove from the oven and allow to cool for several hours.

Slice and serve – with a side of farm fresh sautéed carrots!