Corn Bacon Quiche

Total Time: 1 hr 15 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 8
• 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)

Recipe

• 1 cornmeal pastry: in bowl, mix together flour, cornmeal, sugar and salt; using pastry blender or 2 knives, cut in butter until large crumbs.
• 2 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.
• 3 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.
• 4 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.
• 5 in large skillet, cook bacon over medium-high heat until crisp, about 5 minutes. drain on paper towels. drain fat from pan.
• 6 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.
• 7 '.
• 8 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.
• 9 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.