Tomorrow would have been my maternal grandmother Savta’s 87th birthday. I’ve talked about her before when I wrote about the most amazing chocolate fudge brownies, but only saying that she was a great cook with a really sweet tooth who left us a cookbook with all her favorite recipes. What I didn’t mention in that post was how close I was to her and how much I miss her. How much I miss walking into her Tel Aviv apartment as a kid, eager to build forts with her and sew clothes for my Barbie dolls. How much I miss painting with her, drawing with her, helping her bake cookies in her kitchen. How much I miss our Friday night dinners at her house where she would talk about her life stories in Nicaragua, Honduras, Panama and many other countries where she lived. What remains today are the memories we built during the 20 years I got to spend by her side, coupled with all the stories she wrote for us in two big volumes of what she called The Family Saga and her cookbook that I will always cherish in my heart.
In her memory and to celebrate her birthday I wanted to share with you one of her favorite recipes: this sweet corn quiche. All recipes in her cookbook come with a story, but for some reason this is one of the only ones that doesn’t — perhaps because she wanted each and every one of us to come up with our own when cooking this dish. This sweet corn quiche reminds me of Friday night dinners at her house, where she would serve it as a side dish with a big Israeli salad and chicken schnitzels.
This sweet corn quiche is not for everyone. You’d tend to think that a quiche is salty, but this one is in reality a bit sweet. I made it for dinner during our vacations and Jon wasn’t excited by it — not because it didn’t taste good but because he called it a “brunch meal” and not a “dinner” for a fully-grown man. My mistake…we always got so excited by it when Savta would make it for dinner. That’s why you’ll find this recipe under the Brunch category, but by all means try it for lunch if you’re looking for something light to eat with a salad.
The reason why this quiche is sweet is because it calls for ⅓ cup heavy cream and 2 tablespoons of granulated sugar. Make sure to use an unsweetened cream to reduce the sweet taste of the quiche. This quiche is crustless too, and requires only very little salt, making it rather light. But the best part of it all is that it is so quick to make. Believe it or not it takes only 10 minutes to prepare! Just throw all the ingredients into your food processor, pulse until it is all well combined, and voilà!
I guess I won’t be serving this sweet corn quiche for Friday night dinners in our house…but I will next time I host a brunch at home, and I’m sure Savta will be proud!
Your 5 favorite recipes in English from 2014:
1. most amazing chocolate fudge brownies
2. broccoli and cauliflower salad with mayonnaise dressing
3. peanut butter cookies stuffed with nutella
4. chinese stir-fry chicken with snow peas and mushrooms
5. artichoke tomato feta and olive pie
- 1.5 pounds (680g) canned corn, drained
- 3 eggs
- ⅓ cup heavy cream
- 1 teaspoon vanilla extract
- 3 tablespoons butter or margarine, softened
- 2 tablespoons granulated sugar
- 3 tablespoons all-purpose flour
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- Preheat oven to 350°F/180°C and grease and flour a square Pyrex dish.
- Combine all ingredients in a food processor.
- Pulse for 1 minute until all ingredients are well combined.
- Pour the mixture into the Pyrex and bake for 40 minutes. Check for doneness by inserting a toothpick in the center of the quiche. If it comes out clean, it is ready!
How did your sweet corn quiche come out? Share photos of your recipe on Instagram by tagging #savormania