Corn Quiche Recipe in a Tef Crust

Preheat the oven to 350�F.

Put the tef and whole wheat pastry flours and salt in a food processor and pulse once or twice to mix. Cut the butter into chunks. Add to the flour mixture and pulse to form a crumbly meal. Season water with Tabasco and pulse into flour mixture to make a pliable dough. With your hands, form dough into a flat disk. Let rest for 10 to 15 minutes, no longer. Rollout between 2 sheets of wax paper to an 11-inch circle. Line a 9-inch pie plate.

Combine the corn-and milk in a blender (or use a hand-blender) and blend until smooth. Add the eggs, more Tabasco, and more salt and blend just to mix Sprinkle all but 2 tablespoons of cheese on the pie crust. Pour in the corn mixture. Sprinkle scallions, green bell pepper, and remaining cheese over surface. Cut tomatoes into thin slices and arrange around the edge of the filling. Bake for 35 minutes, or until a knife inserted in the center comes out clean.

VARIATIONS Substitute 2 tablespoons chopped fresh basil or tarragon for the scallions or bell pepper. Substitute Gouda, Lappi, Monterey Jack, or your favorite cheese for the Swiss. Heidi note: I used gruyere and divided the dough into four to make four 4 1/2-inch tartlets.

Serves 6.

The Splendid Grain by Rebecca Wood (William Morrow & Company, January, 1997) - reprinted with permission