Cornmeal Quiche
"Very old clipping. Would be a hearty Lent vegetarian meal."
Original is 6 servings
Ingredients
- Crust
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- Filling
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Nutritional
- Serving Size: 1 (333 g)
- Calories 654.3
- Total Fat - 41.1 g
- Saturated Fat - 13.3 g
- Cholesterol - 781.6 mg
- Sodium - 1000.3 mg
- Total Carbohydrate - 34 g
- Dietary Fiber - 3.2 g
- Sugars - 6.3 g
- Protein - 37.7 g
- Calcium - 384.6 mg
- Iron - 4.9 mg
- Vitamin C - 0.6 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Preheat oven to 450F.
Step 2
Whisk the crust dry ingredients together and cut in softened shortening.
Step 3
Add water 1 tablespoon at a time, until combined to form a ball.
Step 4
Roll out on table with flour.
Step 5
Put in deep pie plate, flute edges.
Step 6
Place six slices American cheese on bottom.
Step 7
Place cheese on top of corn.
Step 8
Season lightly.
Step 9
Beat eggs and cream with rotary mixer, until frothy and combined, season egg mixture lightly.
Step 10
Pour over corn.
Step 11
Bake for 15 minutes.
Step 12
Turn down heat to 350F for 25 minutes, until eggs set and knife comes out clean.
Step 13
Let set 10 minutes before cutting in 6 slices.
Tips
No special items needed.
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