Kind of a quiche yet kind of a frittata

I had some amazing tomatoes from the Farmer's Market and thought of making a tomato tart but didn't really want the calories from the crust so I came up with an alternate. 

Fresh tomato and corn quichetatta.

1/2 c. Seasoned bread or cracker crumbs

Non stick spray

1 large flavorful tomato

1 ear fresh corn

1 can Ortega chiles

5 large or jumbo eggs

1/3 c. Lebneh or sour cream plus 1/4 c. Water or sub with 1/2 c. Milk

1t. Chopped fresh dill

1/2 c feta cheese

Salt and pepper

Preheat the oven to 350. Spray a baking dish with non stick spray and scatter the crumbs over the spray to cover the bottom of the pan. Slice the tomato into slices and lay over the crumbs.

Peel the corn and slice off the fresh kernels. (Tip: put a small bowl upside down inside a larger bowl.Place the ear of corn on the smaller bowl and slice the kernels off and they will fall into the large bowl instead of onto the floor.) Sprinkle the corn kernels over the tomatoes. Sprinkle a little salt and pepper over the tomatoes and corn. Slice the chiles and lay over the corn. Sprinkle the chopped dill and feta over the chiles. 

Break the eggs into a separate bowl and whisk in the lebneh and water OR milk. Stir in a pinch is salt and pepper. Pour the egg mixture over the vegetables and cheese and place the baking pan in the oven. Bake for 40 minutes or until set in the center and golden on top. 

Enjoy!

MamaP