Corn Bacon Quiche

Name: Corn Bacon Quiche
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 8 serving(s)
Ingredients: 6 slices bacon; 1 tablespoon vegetable oil; 1 onion, finely chopped; 1 cup fresh corn kernels; 1/2 teaspoon pepper; 1/4 teaspoon salt; 1 pinch dried thyme; 4 eggs; 1/2 cup milk; 1/4 cup 5% cream; 1/2 cup gruyere cheese, shredded; 1 1/4 cups all-purpose flour; 1/4 cup cornmeal; 1/2 teaspoon granulated sugar; 1/2 teaspoon salt; 1/2 cup cold unsalted butter; 3 tablespoons sour cream; 2 tablespoons ice water (approx)

Submitted by Chef mariajane

"This is another recipe that I found in Canadian Living - but I love to try them all!! This is so delicious!!"

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Ready In:: 1hr 15mins
Ingredients:: 18
Serves:: 8

ingredients

6 slices bacon
1 tablespoon vegetable oil
1 onion, finely chopped
1 cup fresh corn kernels
¹⁄₂ teaspoon pepper
¹⁄₄ teaspoon salt
1 pinch dried thyme
4 eggs
¹⁄₂ cup milk
¹⁄₄ cup 5% cream
¹⁄₂ cup gruyere cheese, shredded
CORNMEAL PASTRY
1 ¹⁄₄ cups all-purpose flour
¹⁄₄ cup cornmeal
¹⁄₂ teaspoon granulated sugar
¹⁄₂ teaspoon salt
¹⁄₂ cup cold unsalted butter
3 tablespoons sour cream
2 tablespoons ice water (approx)

directions

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

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RECIPE SUBMITTED BY

Chef mariajane

I am a 56 year old Gramma that, for the first time in my life, has purchase myself a computer, and I didn't know what i was missing!! I have a husband tha I adore, and 4 grandchildren that of course surpass all others - lol - I am disabled, and am an at home person, so I have a lot of time on my hands, to play with my recipes, and I am enjoying every bit of it - My husband will eat anything that I cook, so I have carte blanche as far as that goes, so I have a great time trying out new recipes. Paula Deen has published some of my favorite cookbooks, her recipes are easy and quick to do. Her sweets are fantastics, especially her pound cakes, Yummm I guess the dish that I am famous for is my Christmas ham - my family all comes home for Christmas, and if i don't have my ham they are dissapointed, and my grandson wants the pistachio squares!!! so I guess that is the dishes that I'm famous for.

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