Chili Cheese Quiche
Servings
4
Servings
4
Ingredients
Cornmeal Pastry
Filling
Eggs/Milk
Instructions
Cornmeal Pastry
  1. In a small bowl, combine sour cream & ice water; set aside. In a large bowl, whisk together flour, cornmeal, sugar & salt. Using a pastry blender or fingertips, cut in butter until mixture resembles both coarse crumbs & small peas. Sprinkle the cold sour cream mixture over dough, 1 Tbsp at a time, tossing with a fork to evenly distribute it.
  2. After you have added all the sour cream mixture, dough should be moist enough to stick together when pressed; if not add additional cold water, 1 tsp at a time. DO NOT overwork dough. Press dough into a disk & wrap in plastic wrap. Refrigerate for at least 2 hours.
Filling
  1. In a large skillet, sauté beef, onion & garlic until meat is cooked & any liquid has evaporated. Stir in spices, corn, tomato sauce, beans. Remove from heat & allow to cool slightly. Grate cheese.
Eggs/Milk
  1. Whisk together eggs, milk & seasoning.
Assembly
  1. Preheat oven to 350 F.
  2. Roll out pastry to fit a 9-inche quiche pan. Place filling mixture in crust; sprinkle with cheese then pour milk mixture over the cheese.
  3. Bake for about 45 minutes or until set. Top with more grated cheese if you wish.