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1
CORNMEAL PASTRY: In bowl, mix together flour, cornmeal, sugar and salt; using pastry blender or 2 knives, cut in butter until large crumbs.
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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.
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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.
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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.
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5
In large skillet, cook bacon over medium-high heat until crisp, about 5 minutes. Drain on paper towels. Drain fat from pan.
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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.
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7
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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.
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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.
