Recipe: Corn and green pepper quiche with a tef crust

This is a slightly modified version of the recipe “Corn Quiche in a Tef Crust” that appears on page 347 of The Splendid Grain, by Rebecca Wood.

Ms. Wood has the crust ingredients being mixed in a food processor, then sit for 10-15 minutes, then rolled between two layers of waxed paper into an 11-inch circle, which is then transferred to the pie plate.

I could not get that part to work at all, and I tried making the crust twice. So I am going to call for more crust ingredients than the original recipe called for, and press the crust into place by hand. That is a time-consuming & frustrating way to go about it, but I could not get the crust to peel off the waxed paper & wound up having to scrape it off, bunch it up, then press it into place by hand.

On a further note, this recipe was quite a hit with Mom & Dad. I’ve tried a couple quiche recipes before, this was the first one which included corn and milk run through a blender together as part of the filling. It made for a very tasty quiche. I personally prefer a somewhat denser quiche texture, but Mom & Dad really like the way this turned out, and I am wondering if the puree corn & milk mixture is the reason the quiche held together with just milk, whereas most quiche recipes use half-and-half or heavy cream in the filling.

Corn and green pepper quiche with a tef crust

Crust:

  • 6 Tbsp unsalted butter
  • 1/3 cup whole wheat pastry flour or unbleached all-purpose flour
  • 1/3 cup tef flour OR 1/3 cup whole wheat pastry flour or unbleached all-purpose flour if you do not have tef flour
  • 2-4 Tbsp water

Filling:

  • 2 cups corn kernels, preferably fresh
  • 1 cup milk
  • 4 large eggs
  • 1/2 cup, packed, shredded cheese, part Swiss cheese and part your choice (more Swiss, or Cheddar, or Monterey Jack, etc.)
  • 1/2 cup minced green bell pepper
  • 1/4 tsp (or more) cayenne pepper
  • 2 Tbsp dehydrated onion OR 2 Tbsp dehydrated diced vegetables

For crust, mix flour(s) and butter in a food processor until it has a coarse crumb and pea-sized pieces of dough. Mix in just enough water to make a dough that holds together (it will be a bit sticky). Take out of food processor, pat into place on bottom & edges of a 9-inch pie plate.

For filling, blend milk and corn kernels in a blender until well-blended.  Blend in eggs.

Mix cayenne pepper & shredded cheese. Sprinkle all but 2 Tbsp of peppered cheese into pie plate.

Pour in corn kernel, milk and egg mixture.

Sprinkle last chopped green bell pepper, remaining cheese, and dehydrated onion / dehydrated vegetables evenly over top of corn, milk and egg mixture.

Bake in 350 F oven for 35 minutes or until a knife inserted in the middle comes out clean.

It will puff up quite a bit in the middle as it finishes baking, but then will sink back down as it cools after it is taken out of the oven.

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