This simple, yet delicious recipe has been in the Bob’s Red Mill family for years. We’ve recently revisited it and revised it a little to make it easier and more delicious. Teff flour might be hard to come by near you, but you can snag a bag online on our website or Amazon. If you can’t access it, try replacing it with oat flour, brown rice flour or even whole wheat flour for a similar taste and texture. We love the creamy texture of this quiche paired with the nutty flavor of this teff crust. Pair this with a light green salad for a lovely brunch option and add a cup of soup to the mix to make it a full-fledged dinner.
Sweet Corn Quiche in Teff Crust
- 1/3 cup Water
- 1/3 cup Sesame Oil
- 1-1/4 cup Teff Flour
- 1/8 tsp Salt
- 2 cups fresh Corn Kernels
- 3/4 cup Milk
- 4 large Eggs
- Hot Pepper Sauce (Tabasco or your favorite) to taste
- 1/4 tsp Salt
- 4 oz Gouda Cheese, shredded
- 3/4 cup Onion, chopped
- 1/3 cup Green Pepper, minced
- 2 Cherry Tomatoes, sliced thinly
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.
5. 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.