Sweetcorn and tomato quiche – Food & Home Magazine

Ingredients

• 400 grams cherry tomatoes, halved
• 2 garlic cloves, thinly sliced
• 2 1⁄2 tbsp olive oil
• 8 large eggs
• 1 cup cream cheese, room temperature
• 100 grams frozen shortcrust pastry, thawed
• 4 trimmed corn cobs
• 130 grams small truss tomatoes
• 1 cup basil leaves, coarsely chopped
• 2 tbsp chopped chives
• 1 1⁄2 tbsp lemon juice