My mom told me a lot of not-so-true things while I was growing up.
When I was twelve she informed me that if I shaved my legs above my knees, the hair would grow back thicker and that my life would probably come to an end.
She persists in shrieking like a hyena every time she notices my hairless upper thighs. I’ve just started only wearing jeans around her. For the sake of my eardrums.
When I was twenty four and a half she told me that chicken was a vegetable.
And for my entire life she has tried to convince me that if I ate raw corn, I would get an incurable stomachache and would probably not live to see another 24 hours.
This summer I broke free from these cooked-corn-shackles when I realized that raw sweet corn was kind of the best thing that had ever happened to me and decided that from here on out, if an ear of corn isn’t sweet enough to be eaten raw then it’s not allowed to take up any precious real estate in my fridge.
The only way to test for raw sweetness is to take a big old bite out of each ear you think you might purchase while standing in front of the corn display in the supermarket. And throw the ones back that are just not up to par.
It may not be exactly hygienic. But damn is it ever effective.
This quiche is the only way I’ve actually ingested cooked corn all summer, but I still made sure the ears I used passed the raw sweet test before they crossed the threshold into my apartment. As a result, the filling is addictively sweet and perfectly complimented by the tabasco that is mixed in to both the pie crust and the filling. I should also note that the crust is made from a mix of teff flour (most commonly used in Ethiopian injera) and whole wheat pastry flour. As a result, it is not as buttery and flaky as a traditional quiche or pie crust but is a bit darker and nuttier. I was on the fence about it when I nibbled on the overhang pieces as I lined the pie plate, but next to the fluffy sweet filling of the quiche it really is quite delicious.
(Just, um. If anyone asks…I didn’t tell you about that raw sweet corn test thing. Especially not if “anyone” is your mother. Deal?)
Corn Quiche in a Tef Crust
Serves 5-6, adapted from 101 Cookbooks
- 1 cup teff flour
- 1 cup whole wheat pastry flour
- 1/4 tsp sea salt
- 4 tbsp unsalted butter, cold
- 1/4 cup cold water
- tabasco sauce, to taste
- 2 cups fresh corn kernels
- 1 cup almond milk (or regular milk or soy milk)
- 4 large eggs
- 1/4 tsp sea salt
- 1/2 cup shredded fontina
- 2 scallions, chopped
- 1 green bell pepper, minced
- cherry tomatoes
- Preheat oven to 350. Put the tef, whole wheat pastry flour and 1/4 tsp salt in a food processor and pulse to combine. Cut the butter into chunks. Add it 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 no more. Roll out between 2 sheets of wax paper to an 11-inch circle. Line a 9-inch pie plate with it.
- Combine the corn and milk in a blender, or use an immersion blender, and blend until smooth. Add the eggs, more tabasco and more salt and blend just to mix.
- Sprinkle all but 2 tbsp cheese on the pie crust. Pour in the corn mixture. Sprinkle scallions, green bell peppers, and remaining cheese over surface. Cut tomatoes into thin slices and arrange on top of pie as desired. Bake for 45-60 minutes or until a knife inserted comes out clean.
I am submitting this to Meatless Mondays hosted by Chaya of My Sweet and Savory!