In honor of National Pie Day, our Meatless Mondays recipe is a quiche. Quiche may not truly be a pie in the strictest sense of the word, but it usually comes in a pie crust and that’s close enough for me. I almost gave you pizza today, but even I think that’s stretching the term “pie” a little too far. I am deeply intrigued by this recipe, since my go-to quiche is a basic spinach quiche (sans bacon in my house). I love the idea of a teff crust and using Gouda as the cheese is almost drool-inducing.
If you can’t come by teff flour, I am sure this quiche would do just fine in a conventional pie crust. Additionally, because teff flour is gluten free, you could substitute oat flour, sorghum flour or even brown rice flour in its place. That’s a nice added bonus to this recipe- it’s gluten free and you wouldn’t know the difference!
Corn Quiche in Teff Crust
- 1/4 cup Water
- 1/4 cup Sesame Oil
- 1 cup Teff Flour
- 1/8 tsp Salt
- 2 cups Fresh Corn Kernels
- 1 cup Milk
- 4 large Eggs
- 1 few dashes Hot Pepper Sauce (Tabasco or your favorite)
- 1/4 tsp Salt
- 4 oz Gouda Cheese
- 1 small Onion, chopped
- 1/2 medium Green Pepper, minced
- 2 Cherry Tomatoes, sliced thin
1. Preheat oven to 350°F.
2. Using wire whisk, mix water and oil until white and frothy. Add teff flour and salt. Mix, then press into oiled 9″ pie plate.
3. Place corn and milk in blender and blend until smooth. Add eggs, hot pepper sauce and salt, blend just to mix.
4. Sprinkle cheese in unbaked teff pie crust. Add corn mixture. Sprinkle onion and green pepper over surface of pie. Arrange tomato slices around edge of filling. Bake for 45 minutes, or until knife inserted into center comes out clean and center of pie is set.
Makes 8 servings – 1 slice each.