Corn Quiche in a Tef Crust |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 6 |
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This quiche/tart is summertime captured in a nutty-flavored crust. This is my personal variation is with mozzarella, chipotle hot sauce and a sprinkling of dried chipotle powder on top. Ingredients:
1/2 cup tef flour |
1/2 cup whole wheat pastry dough or 1/2 cup unbleached all-purpose flour |
1/4 teaspoon sea salt |
4 tablespoons unsalted butter |
1/4 cup water |
hot sauce, to taste |
2 cups fresh corn kernels |
1 cup half-and-half cream |
4 large eggs |
1/4 teaspoon sea salt |
1/2 cup shredded mozzarella cheese |
1/2 teaspoon dried chipotle powder |
2 tomatoes, sliced |
Directions:
1. Preheat the oven to 350°F.
2. Put the tef and whole wheat pastry flours and salt in a food processor and pulse once or twice to mix. Cut the butter into chunks. Add to the flour mixture and pulse to form a crumbly meal. Season water with hot sauce and pulse into flour mixture to make a pliable dough (you might need a bit more water to do this, sprinkle it in by tablespoons). With your hands, form dough into a flat disk. Let rest for 10 to 15 minutes, no longer. Roll out between 2 sheets of wax paper to an 11-inch circle. Line a 9-inch pie plate.
3. Combine the corn-and milk in a blender (or use a hand-blender) and blend until smooth. Add the eggs, more Tabasco, and more salt and blend just to mix Sprinkle all but 2 tablespoons of cheese on the pie crust. Pour in the corn mixture. Sprinkle chipotle and remaining cheese over surface. Cut tomatoes into thin slices and arrange around the edge of the filling. Bake for 35-45 minutes, or until a knife inserted in the center comes out clean.
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