While quiche can be so warming and comforting for me and many others, I believe I went just about the entire winter absent of baking my very favorite savory pastry pies! How did that happen? 🤯
Time flies when you’re busy and having fun, fun, fun! 🤩
Today’s summer fun-filled day was made bright with a burst of gorgeous blue cornmeal infused into a delicious homemade quiche crust (my perfected crust), and then filled and baked with veggies, cheeses, eggs, and corn asada (roasted).
Oh, it’s a summer winner and I’m sure this dish would be just as delish any time of year.
Brilliant blue corn meal and bright yellow roasted corn kernels simply make you smile between every exceptional bite. 😋
Blue Corn Asada Quiche
Blue Corn Asada Quiche
Quiche Crust:
1 cup all purpose flour
1 1/4 cup Hopi Blue Corn Meal
1 large egg
8 Tbs. butter, ice cold, cut into small pieces
1 Tbs. apple cider vinegar
2-3 Tbs. cold water
Combine all the ingredients, minus the water, into the bowl of a large food processor.
Pulse until beady. Drizzle in cold water, 1 Tbs. at a time…working to create somewhat dry, but doughy, dough ball.
Transfer to parchment paper and roll out into a 12″ round.
Preheat oven to 425 degrees.
Transfer the blue corn crust dough to a deep dish pie plate, fluting the edges for decoration.
Cheese Corn Asada Filling:
8 oz. veggie cream cheese, softened to room temperature
8 oz. white cheddar cheese, roughly chopped
8 oz. Mexican medley cheese, finely grated
6 large eggs
1 1/2 cup roasted corn medley (roasted corn with onions and peppers)
Meanwhile, in the same food processor bowl, add the eggs, cheeses, and salt and pepper and puree until smooth.
Mix in the roasted corn (asada) medley.
Fill the pie crust with the corn-egg-cheese mixture.
Bake for 30-40 minutes, until the crust begins to brown, the filling bubbles, but is beginning to set.
Remove from the oven and cool for several hours to fully set before slicing and serving.
Slice and serve garnished with fresh cilantro and/avocado slices.
Thoroughly enjoy – any time of year.
