Corn Bacon Quiche

1. 1

   CORNMEAL PASTRY: In bowl, mix together flour, cornmeal, sugar and salt; using pastry blender or 2 knives, cut in butter until large crumbs.

2. 2

   Whisk sour cream with water; drizzle over flour mixture, tossing with fork until dough comes together, adding up to 1 tablespoons more water if necesary. Wrap and refrigerate until chilled, about 1 hour.

3. 3

   On lightly floured surface, roll out pastry to scant 1/4-inch thickness; fit into 9-inch quiche dish or pie plate. Fold edge under, leaving 1/4-inch above rim; flute or crimp edge with fork. Prick all over with fork. Refrigererate for 30 minutes.

4. 4

   Line pie shell with foil; fill with pie weights or dried beans. Bake in bottom third of 400F oven until rim is light golden, about 20 minutes. Remove weights and foil; bake for 10 minutes. Let cool on rack.

5. 5

   In large skillet, cook bacon over medium-high heat until crisp, about 5 minutes. Drain on paper towels. Drain fat from pan.

6. 6

   In same pan, heat oil over medium heat; cook onion, corn, pepper, salt and thyme over medium heat, stirring occasionally, until onion is softened, about 5 minutes. Set aside.

7. 7

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8. 8

   In large bowl, whisk together eggs, milk and cream. Crumble bacon and add to egg mixture along with corn mixture. Sprinkle cheese over pastry shell. Pour in egg mixture.

9. 9

   Shielding pastry rim with foil, bake in 375F oven until knife inserted in center comes out clean, about 40 minutes. Let cool on rack for 10 minutes.

* Per serving · 4 servings · Values may vary.