Corn Quiche in a Tef Crust
Ingredients
The crust
-
1
cup
tef flour
-
1
cup
whole wheat pastry or unbleached all-purpose flour
-
¼
teaspoon
sea salt
-
4
tablespoons
unsalted butter
-
¼
cup
water
-
to taste
Tabasco Sauce
The filling
-
2
cups
fresh corn kernels
-
1
cup
milk or soy milk
-
4
large
eggs
-
¼
teaspoon
sea salt
-
½
cup
shredded Swiss cheese
-
2
scallions, chopped
-
½
cup
minced green bell pepper
-
2
cherry tomatoes
Instructions
- Preheat the oven to 350°F.
- In a food processor, combine tef flour, whole wheat pastry flour, and salt, then pulse to mix.
- Add butter in chunks and pulse until the mixture resembles a crumbly meal.
- Season water with Tabasco and pulse into the flour mixture to form a dough.
- Shape the dough into a flat disk and let it rest for 10 to 15 minutes.
- Roll out the dough between two sheets of wax paper to an 11-inch circle and line a 9-inch pie plate with it.
- Blend corn and milk until smooth, then add eggs, more Tabasco, and salt, blending just to mix.
- Sprinkle most of the cheese on the crust, pour in the corn mixture, and top with scallions, bell pepper, and remaining cheese.
- Slice the cherry tomatoes and arrange them around the edge of the filling.
- Bake for 35 minutes, or until a knife inserted in the center comes out clean.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
15g
Total carbohydrates
20g
Total protein
12g
Sodium
300mg
Cholesterol
150mg
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