Tomato Tapenade Brunch Quiche

Preheat oven to 375F/190C.
Place your corn on the cob in the Medium Round Flexipan® covered with a bonMAT™. Cook 4 minutes, let it cool down, then cut the corn. Set aside.
Using the Mandoline (on set-up 1), thinly slice the onion. Set aside.
Heat a frying pan on medium, and once hot, place the thinly sliced onions, corn, chopped ham and sweet basil oil. Cook for about 10 minutes, until golden on edges.
In a mixing bowl, whisk together the eggs, sour cream, Tomato herb Tapenade, Tomato paste and Herbs de Provence Mustard, until all combined. Add your cooked onions, corn and ham.
With your spatula, incorporate the gruyere cheese, the cheddar cheese and the Baby Spinach leaves. Add Salt and Pepper (Season to taste). Mix well.
Place your Sunflower Flexipan® Mold on the top of your Medium Perforated Baking Sheet.
Pour your preparation into your Flexipan® and cover with your bonMAT™. This will allow for the eggs to not overcook and dry your preparation.
Bake for 30 minutes at 375F/190C. Keep the bonMAT™ on for the first 20min and remove it carefully with your oven clothe. (Every oven heats differently, monitor your quiche from 25min).
Once your brunch quiche is out of the oven, let it cool down for about 5min. Then, Unmold, Serve and Enjoy with a salad and extra Provence Herb Mustard on the side. Bon Appétit!