Corn Quiche in a Tef Crust Recipe

Name: Corn Quiche in a Tef Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup tef flour; ½ cup whole wheat pastry dough or ½ cup unbleached all-purpose flour; ¼ teaspoon sea salt; 4 tablespoons unsalted butter; ¼ cup water; hot sauce, to taste; 2 cups fresh corn kernels; 1 cup half-and-half cream; 4 large eggs; ¼ teaspoon sea salt; ½ cup shredded mozzarella cheese; ½ teaspoon dried chipotle powder; 2 tomatoes, sliced

Servings: persons

½ cup tef flour
½ cup whole wheat pastry dough or ½ cup unbleached all-purpose flour
¼ teaspoon sea salt
4 tablespoons unsalted butter
¼ cup water
hot sauce, to taste
2 cups fresh corn kernels
1 cup half-and-half cream
4 large eggs
¼ teaspoon sea salt
½ cup shredded mozzarella cheese
½ teaspoon dried chipotle powder
2 tomatoes, sliced

1
Preheat the oven to 350F.
2
Put the tef and whole wheat pastry flours and salt in a food processor and pulse once or twice to mix.
3
Cut the butter into chunks.
4
Add to the flour mixture and pulse to form a crumbly meal.
5
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).
6
With your hands, form dough into a flat disk.
7
Let rest for 10 to 15 minutes, no longer.
8
Roll out between 2 sheets of wax paper to an 11-inch circle.
9
Line a 9-inch pie plate.
10
Combine the corn-and milk in a blender (or use a hand-blender) and blend until smooth.
11
Add the eggs, more Tabasco, and more salt and blend just to mix Sprinkle all but 2 tablespoons of cheese on the pie crust.
12
Pour in the corn mixture.
13
Sprinkle chipotle and remaining cheese over surface.
14
Cut tomatoes into thin slices and arrange around the edge of the filling.
15
Bake for 35-45 minutes, or until a knife inserted in the center comes out clean.

710

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: ½ cup tef flour, ½ cup whole wheat pastry dough or ½ cup unbleached all-purpose flour, ¼ teaspoon sea salt, 4 tablespoons unsalted butter, and more.

Yes, Corn Quiche in a Tef Crust falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Corn Quiche in a Tef Crust

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