This country-style quiche has a crunchy crust, thanks to the whole grain cornmeal.
Ingredients
Makes 8 servings
Crust:
Dressing
For crust:
Step 1
Whisk first 3 ingredients in large bowl. Using back of fork, cut in butter and shortening until mixture resembles coarse meal. Add 3 tablespoons ice water. Toss until dough comes together in moist clumps, adding more water by teaspoonfuls if dough is dry. Shape dough into disk. Wrap; chill at least 30 minutes.
Step 2
Preheat oven to 400°F. Spray 9-inch-diameter glass pie dish with nonstick spray. Place large piece of parchment paper on work surface. Place dough in center; cover with second sheet of parchment. Roll out dough to 12-inch round. Peel off top parchment. Using bottom parchment as aid, turn dough over into prepared pie dish. Carefully peel off remaining parchment. Fit crust into dish, sealing any tears. Fold excess dough under and crimp edges, forming highstanding rim. DO AHEAD:Can be made 1 day ahead. Cover and chill.
For filling:
Step 3
Cook bacon in large skillet over medium-high heat until crisp. Using slotted spoon, transfer bacon to paper towels to drain. Pour off all but 1 1/2 tablespoons drippings. Add onion and pepper to skillet. Sauté until almost tender, about 8 minutes. Add corn; sauté until very tender, about 3 minutes longer.
Step 4
Whisk next 6 ingredients in large bowl to blend. Mix in green onions, then corn mixture. Sprinkle bacon, then cheese over bottom of crust. Pour in egg mixture.
Step 5
Bake pie until filling is golden and just set in center, about 55 minutes. Let pie cool at least 30 minutes and up to 1 hour. Serve slightly warm.
Leave a Review
Reviews (38)
Back to TopHave made this twice now. Second time was successful. Used 10-inch pie pan to better fit the quantity of filling. Reduced thyme to 1/4 tsp because the flavor overwhelmed the first attempt. Used fresh, peak of season corn. Did not layer bacon and cheese first, at the bottom, but instead mixed chopped bacon and diced cheese directly into egg mixture before pouring the mixture into the pie. I preferred the wider distribution of the ingredients over layering. Cooked for full 55 minutes at 400 F then allowed to cool for 30 min before serving. Makes a terrific presentation. The red bell pepper, green bits of scallion, and bacon pieces gave pops of great color and flavor throughout the pie. Will definitely make revised version again.
Tammy L.
DeLand, FL
7/31/2021
I prepared this last night and turned out fabulous. I served it with a green salad and my husband was a 'happy pappy'! I used Swiss cheese and I purchased a prepared pie crust. I'll definitely prepare this again. This would be a great pot luck dish.
Ladybug93021
Moorpark, CA
5/8/2014
真的可口! !我喂我的女朋友/其他团体nd neighbors after a long day when we all had contractors and renovations going on...I did use sweet onions and Vidalia scallions, center-cut bacon, doubled the thyme and mixed in a tad of Sciraca (sp?). I also noticed I was running out of room so, I lowered the cream content to one pint but added the three large eggs ( mine were really just regular sized ). Everyone raved...and several folks asked if a I purchased it at one of the nicer upscale foodie stores nearby...would be great for a cooler dinner in summer or even apps at a party.
blondegigi
Atlantam GA
2/18/2014
No time to make the crust so I pressed ready-made into a layer of cornmeal in the bottom of the pan. Made a great crunchy texture. Used fresh corn off the cob. Otherwise followed exactly. Both of us loved this dish. Will make again tonight for dinner with a salad and the leftovers are great for breakfast.
BDENNISON
Boston, MA
10/26/2013
One fork should be for YUK! I made this last night for my husband and I and we both thought it was blah, blah, blah!! With all the great ingredients how could it not be great? it just wasn't. The only flavor/texture that came through was the custard - 1 1/2 cups liquid and 3 eggs, too much maybe?
Anonymous
huntington beach, CA
6/18/2009
I loved the cornmeal in the crust!
Anonymous
salem or
3/5/2009
This was very cheesy and good, but I could not taste the bacon. Next time I will add some diced green chilies and serve the bacon on the side.
Anonymous
salem or
3/5/2009
This is an easy to make dish for a busy midweek dinner. I used frozen pie pastry instead of making my own. That cuts down on the overall time to make. Yummy dinner!
mindy2025
Washington, DC
1/17/2009
This was flat for me. I used fresh eggs and bacon from the farmers market and felt as i wasted great ingredients on this pie.
rhinopias
10/13/2008
I found this recipe while vacationing. I used premade crust and it was excellent! There was so much filling that I had to use both crusts, so I would suggest half the recipe for less servings. The leftovers were great though!
barefootmona
portland, or
8/20/2008
This is an especially wonderful recipe. I liked that it has much less cream and more vegetables than a typical quiche. Next time I make it, I'm gonig to use my food processor for the crust.
Anonymous
Wynnewood, PA
7/27/2008
I used a premade crust which makes this recipe so much simpler! I placed it in a smaller dish, (I am cooking for two!) and halved the recipe except for the thyme. I used 1 3/4c. corn and two eggs. Also I used peppered turkey bacon. Easy and delicious.
jillshurling
亚特兰大,乔治亚州
5/1/2008
I loved this so much I tweaked it a bit for health reasons, since I knew I'd be making it quite often! I omitted the shortening and water in the crust and replaced it with about a quarter cup yogurt (enough for the dough to come together.) And I added about a tablespoon sugar, I like anything with cornmeal a bit sweeter. The corn/bacon filling was a big hit, and I tried it a second time with chorizo sausage, onion, and peppers ... next I'm thinking ham and brie, then apple sausage and onion ...
Anonymous
Edmonton, Alberta
3/30/2008
I loved this so much I tweaked it a bit for health reasons, since I knew I'd be making it quite often! I omitted the shortening and water in the crust and replaced it with about a quarter cup yogurt (enough for the dough to come together.) And I added about a tablespoon sugar, I like anything with cornmeal a bit sweeter. The corn/bacon filling was a big hit, and I tried it a second time with chorizo sausage, onion, and peppers ... next I'm thinking ham and brie, then apple sausage and onion ...
Anonymous
Edmonton, Alberta
3/30/2008
What a pain for a mediocore dish. The crust was too dry, the size of pan recommended was too small, couldn't taste the cheese or the bacon....
Anonymous
L.A.
3/29/2008
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