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Ingredients:
Cut into 8 wedges
For Pastry-
In a medium bowl mix well:
1 cup flour
1/4 cup corn meal
1/4 tsp salt
2 Tbsp grated parmesan cheese
Cut into mixture with pastry knife until crumbly:
1/3 cup butter
Beat and add to mixture:
1 egg
Work to form a flattened ball. Roll out on a floured board to about 13" circle. Fit pastry into a 10 inch quiche dish, trimming about 1/2 inch above top edge, crimp the edges. Set aside or refrigerate overnight.
For Filling-
Preheat oven to 450
Cut into 1/2" crosswise pieces and cook:
6 slices bacon
Drain on paper towel.
Roast under broiler:
2 cups whole kernel corn
Cool slightly.
Scatter the corn and bacon into the prepared pastry along with:
1 cup grated cheddar cheese
Beat together:
6 eggs
1 1/2 cups half and half
1/2 tsp salt
pinch ceyenne pepper
Pour over the corn mixture.
Bake quiche for 10 minutes at 450. Reduce heat to 350 and bake until quiche is nicely browned and just set in center, approximately 20 to 25 minutes. Let stand 5 minutes befroe cutting in.
Instructions:
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Copyright © 1999 - 2004 Lanier Publishing International
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