Vedgee Recipes

Roasted Tomato & Corn Vedgee Quiche

Fresh sweet corn and oven roasted cherry tomato with a Chipotle Corn and Chives Vedgee crust.

Serves: 8-12. Makes 2, 8 inch quiches.

  • Prep Time: 20 minutes
  • Cook Time: 1 hour, 30 minutes
  • Total Time: 1 hour, 50 minutes


  • Pan: 2, 8 inch pans
  • 4 Chipotle Corn and Chive Vedgee wraps
  • 10 ounces cherry tomatoes, halved
  • 1 12 cups fresh corn kernels
  • 1 medium onion, diced
  • 3 medium cloves garlic, minced
  • 3 tablespoons fresh thyme, stems removed and chopped
  • 2 tablespoons fresh chives, chopped
  • 12 cup sour cream
  • 12 cup heavy cream
  • 1 whole large egg
  • 1 large egg yolk
  • 5 tablespoons olive oil, plus extra for brushing
  • 1 teaspoon salt plus extra for seasoning
  • 4 teaspoon black pepper plus extra for seasoning


Preheat oven to 375°F

Toss tomatoes with 2 tablespoons of olive oil and season with salt and pepper. Place tomatoes on a rimmed baking sheet. Roast for about 40 minutes, stirring occasionally until slightly browned. Set aside.

Warm the Vedgee wraps in a microwave for 20 seconds until soft. Lightly brush the wraps with olive oil and place 2 wraps into each of the cake pans. Bake the Vedgee crust at 375°F for 15-20 minutes or until golden brown.

While tomatoes are cooking, in a skillet over medium heat, heat 2 tablespoons of olive oil until shimmering. Add onion and garlic, cooking until softened and slightly brown. Add the thyme and cook for about 2 more minutes. Remove from pan and set aside. Turn heat up to medium-high, add last tablespoon of olive oil and corn, season with salt and pepper and cook for about 3 minutes, until slightly brown. Remove from pan and set aside. Mix together corn, tomatoes, chives and onion mixture.

In a separate bowl, whisk together sour cream, heavy cream, eggs, 1 teaspoon salt and 3⁄4 teaspoon pepper to make the custard.

Divide corn and tomato mixture between the 2 baked crusts. Pour custard over corn and tomato. Bake at 350°F for 35-40 minutes, until custard is set and slightly puffed.

Remove from oven, let sit 10 minutes. Remove from pan and continue to cool on a wire rack. Serve warm or at room temperature.