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Corn Quiche in a Tef Crust




Source of Recipe


GFCFrecipes link archive by BL Olson


List of Ingredients




1 cup teff flour
1 cup all-purpose GF flour blend
1/4 teaspoon sea salt
4 tablespoons (1/2 stick) unsalted CF margarine
1/4 cup water
Tabasco Sauce, to taste
2 cups fresh corn kernels
1 cup coconut or soy milk
4 large eggs
1/4 teaspoon sea salt
1/2 cup shredded cheese sub (swiss flavour works best, but use what you have)
2 scallions, chopped
1/2 cup minced green bell pepper
2 cherry tomatoes

Recipe



Preheat the oven to 350 degrees F.

Put the teff, other GF flours and salt in a food processor. Pulse once or twice to mix. Cut the margarine into chunks. Add to the flour mixture and pulse to form a crumbly meal. Season water with Tabasco and pulse into flour mixture to make a pliable dough.

With your hands, form dough into a flat disk. Let rest for 10 to 15 minutes, but not longer. Roll out between 2 sheets of wax paper to an 11-inch circle.

Line a 9-inch pie plate - the fluted ones look especially elegant when serving.

Combine the corn and milk in a blender (or use a hand-blender) and blend until smooth. Add the eggs, more Tabasco, and more salt and blend just to mix. Sprinkle all but 2 tablespoons of cheese on the pie crust.

Pour in the corn mixture. Sprinkle scallions, green bell pepper, and remaining cheese over surface. Cut tomatoes into thin slices and arrange around the edge of the filling.

Bake for 35 minutes, or until a knife inserted in the center comes out clean.

VARIATIONS Substitute 2 tablespoons chopped fresh basil or tarragon for the scallions or bell pepper

Serves 6.