Corn and Pepper Quiche

Corn and Pepper Quiche

Ingredients
1 Crust (recipe below)
3 ½ oz frozen corn (¾ cup)
3 ½ oz leek, white part only, chopped
1 tablespoon butter
3 large eggs
1 cup half-and-half
6 oz roasted red bell pepper, chopped (see note)
4 oz roasted poblano pepper, chopped
3 cloves garlic, finely minced
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 lb cheddar cheese
½ tsp Mexene chili powder

Directions

Make the crust and chill at least an hour.

Slice very thin slices of cheese to layer on the crust. This will create a barrier to prevent the crust from getting soggy when serving. Shred the remaining cheese
Sauté the corn kernels and chopped leek in the butter until tender. Set aside.
In a bowl, whisk together the eggs and half-and-half. Add the sautéed corn and leeks, the red and poblano pepper, shredded cheese, salt and pepper. Set aside.

Preheat oven to 350 F. Press the chilled Crust dough into a pie pan or tart pan to form a uniform ¼-inch crust. Bake, covered with foil and pie weights, for 15 minutes, or until firm and light golden brown. Remove Crust and Raise oven temp to 450 F.

Remove from the oven and remove weights and foil. Sprinkle with half the cheddar. Pour in the filling. Sprinkle with remaining cheddar.  Bake 15 minutes at 450 F. Reduce heat to 350, bake 20 to 30 min until the egg sets.

Makes 8 servings.

Crust Recipe:
Grind a 3 ½ oz bag of Fritos corn chips into a meal to make ¾ cup. Pulse meal, ¾ cup (3 ½ oz) all purpose flour, ½ teaspoon baking powder and ½ teaspoon salt. Pulse in 5 tablespoons butter, cut into small pieces, until the mixture resembles coarse cornmeal. Add 1 egg and pulse until the dough forms a ball. Press flat and chill wrapped in plastic at least 1 hour.

Note: To roast a red pepper, hold over flame or under broiler long enough to char it all over. Transfer to a brown paper bag; seal and let it rest 10 minutes, or until it’s cool enough to handle. Peel and seed.