Name: Cornmeal Crust Quiche
Cuisine: International
Ingredients: FOR THE PIE CRUST:; 3/4 cups Conrmeal (medium Grind); 1 cup Whole Wheat Pastry Flour; 1/4 cups Tapioca Starch; 1 teaspoon Salt; 6 Tablespoons Unsalted Butter, Chilled And Diced Into 1/2" Cubes; 7 Tablespoons Ice Water; 1 cup Corn Flakes (optional); FOR THE QUICHE:; 2 teaspoons Olive Oil; 1/2 whole Sweet Potato, Peeled And Chopped Into 1/4" Pieces; 1/4 cups Liquid, Such As Water, Vegetable Broth Or Chicken Broth; 4 whole Breakfast Sausage Links, Chopped Into 1/2" Pieces; 5 whole Portabella Mushrooms, Chopped Into Eighths; 6 spears Asparagus, Bottom 1" Removed And Discarded, Remaining Spear Chopped Into 1/2" Peices; 2 stalks Green Onion, Coarsely Chopped; 7 whole Eggs; 1/4 teaspoons Salt, Or To Taste; 1/8 teaspoons Ground Black Pepper, Or To Taste; 1/4 teaspoons Yellow Curry Powder (optional); 1/4 cups Cream; 1 cup Gruyere Cheese, Grated (optional)

Ingredients

FOR THE PIE CRUST:

3/4 cups Conrmeal (medium Grind)

1 cup Whole Wheat Pastry Flour

1/4 cups Tapioca Starch

1 teaspoon Salt

6 Tablespoons Unsalted Butter, Chilled And Diced Into 1/2" Cubes

7 Tablespoons Ice Water

1 cup Corn Flakes (optional)

FOR THE QUICHE:

2 teaspoons Olive Oil

Method

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1.
For the pie crust: In a mixing bowl, food processor or mixer (I used my KitchenAid with the rounded whisk attachment), combine the cornmeal, whole wheat pastry flour, tapioca starch and salt. Pulse/mix until these ingredients are combined. Slowly cut in the chilled chunks of butter, about a tablespoon at a time all the while mixing. Mix until little beads the size of peas (or smaller) form. Add the ice water one tablespoon at a time, mixing between tablespoons. The dough will begin to come together. Once all of the water has been added, take the dough in your hands and form a ball. Place dough on a floured surface, knead it a few times and then press it into a disc about 1.5" thick. Cover tightly with plastic wrap and refrigerate for an hour (or overnight. If you refrigerate overnight just be aware it will take a little longer to roll the dough out because the butter will re-solidify and the dough will be hard). After the dough has chilled, uncover it and place it on a floured surface. Use a rolling pin to roll it about 1/8" thick. If the dough splits around the edges while you're rolling it, simply press it back together. It's okay if you don't end up with a perfect circle because there is enough dough to cover a 9.5" x 2" pie dish with a little extra. Lightly oil your pie dish with olive oil. Carefully transfer the rolled out pie crust to the pie dish and gently press it into the dish, ensuring that the whole surface area is covered. Prick the pie crust with a fork multiple times. This is an important step because it allows air to ventilate through the quiche. Without this step you run the risk of your eggs spilling over and creating a big old mess in your oven. Spread the corn flakes over the pie crust evenly and now your quiche is ready to be filled. For the quiche: Preheat the oven to 350 F. In a medium-sized skillet, add the olive oil and heat to medium. Add the sweet potato first and saute with the pan covered, about 4 minutes. Add liquid about a tablespoon a

Cornmeal Crust Quiche

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