Cornmeal Crust Quiche

For the pie crust:

In a mixing bowl, food processor or mixer (I used my KitchenAid with the rounded whisk attachment), combine the cornmeal, whole wheat pastry flour, tapioca starch and salt. Pulse/mix until these ingredients are combined.

Slowly cut in the chilled chunks of butter, about a tablespoon at a time all the while mixing. Mix until little beads the size of peas (or smaller) form.

Add the ice water one tablespoon at a time, mixing between tablespoons. The dough will begin to come together. Once all of the water has been added, take the dough in your hands and form a ball. Place dough on a floured surface, knead it a few times and then press it into a disc about 1.5” thick. Cover tightly with plastic wrap and refrigerate for an hour (or overnight. If you refrigerate overnight just be aware it will take a little longer to roll the dough out because the butter will re-solidify and the dough will be hard).

After the dough has chilled, uncover it and place it on a floured surface. Use a rolling pin to roll it about 1/8” thick. If the dough splits around the edges while you’re rolling it, simply press it back together. It’s okay if you don’t end up with a perfect circle because there is enough dough to cover a 9.5” x 2” pie dish with a little extra.

Lightly oil your pie dish with olive oil. Carefully transfer the rolled out pie crust to the pie dish and gently press it into the dish, ensuring that the whole surface area is covered.

Prick the pie crust with a fork multiple times. This is an important step because it allows air to ventilate through the quiche. Without this step you run the risk of your eggs spilling over and creating a big old mess in your oven.

Spread the corn flakes over the pie crust evenly and now your quiche is ready to be filled.

For the quiche:

Preheat the oven to 350 F.

In a medium-sized skillet, add the olive oil and heat to medium. Add the sweet potato first and sauté with the pan covered, about 4 minutes. Add liquid about a tablespoon at a time, waiting for it to steam off before adding more. Keep the skillet covered and cook the potatoes another 4 to 5 minutes. Remove the cover from the skillet and check the potatoes for level of “done-ness”. They should be softening up but still be al dente. Add the sausage and brown it 1 minute before adding the mushrooms and asparagus. Continue adding liquid whenever necessary to help cook the vegetables. Sauté about 5 to 8 minutes until the sweet potato is soft. Add the green onion, then remove from heat and set aside.

In a mixing bowl, add the eggs and whisk. Add the salt, pepper and curry powder. Whisk until well combined. If you are adding cream and shredded cheese, do so now and stir until the shredded cheese is saturated with egg.

Pour the vegetable and sausage contents into the pie dish. You can fill it to the brim, but if there’s too much filling, simply save some of the sausage and veggies for later. Carefully pour the egg mixture over the crust evenly. Gently tap the pie dish on a level hard surface a few times.

Cover the dish with aluminum foil and bake in the oven for 45 minutes. Remove the foil and bake an additional 5 to 10 minutes, until crust and the top is golden brown and the egg is firm but has just the slightest jiggle. Allow to cool 10 minutes before serving.