A blue corn crust adds interest – a creamy corn center with truffle cheese is savory, sweet and scrumptious
The corn custard is full of flavor – after sautéing the corn with onion and chopped poblano chili – I add 1/4 of the batch to the milk-egg mixture in the blender. Really adds some extra corn flavor, and the custard will be a bit thicker.
Blue Cornmeal Pastry:
- 2 cups all purpose flour
- ½ cup blue cornmeal
- 1 ¼ teaspoon sea salt
- 10 tablespoons unsalted butter, very cold, cut into tablespoons
- 4 tablespoons organic vegetable shortening
- 5 – 6 tablespoons ice water
- 2 teaspoons neutral oil
- ½ cup onion, peeled, finely chopped
- 2 large ears fresh corn, (2 cups of kernels off the cob)
- 1 large poblano pepper* (about 1/3 cup roasted, peeled and chopped)
- 3 large eggs
- ¾ cup whole milk
- ¼ cup heavy cream
- ½ teaspoon sea salt
- ¼ teaspoon freshly cracked black pepper
- 1 ¼ cups cheddar with truffles, shredded
- 2 tablespoons fresh chives, chopped
Blue Corn Pastry:
Add flour, blue cornmeal and sea salt in a large bowl, mix together.
Add butter and shortening, cut in with a pastry blender, until crumbly – the size of small peas.
Add 5 T. ice water, mix in with a wooden spoon to create a dough. Quickly bring dough together with your hands.
Add extra ice water if needed – too much water will create a tough dough.
Add 2 large sheets of waxed paper on your work surface. Cut the dough in half.
Roll each portion of dough to 1/8″ thick.
Repeat with second dough. Refrigerate on a rimmed cookie sheet until very cold, at least 1 hour.
In a large 12 – 14″ sauté pan, add neutral oil. Bring to low-medium heat, add the onion and cook for 3 minutes stirring.
Cut the kernels from the corn, will have about 2 cups – add to the pan, stir up and cook until the corn is bright yellow and tender-crisp, about 3 more minutes.
Add the chopped poblano and a big pinch of sea salt, stir up and remove from the heat.
In a blender add:
1/4 of the corn mixture, eggs, milk, cream, 1/2 t. salt and pepper. Blend until smooth, about 1 minute. Save extra corn mixture for filling.
Pre-bake the Blue Corn Pastry Shells:
Have ready 2 – 24 mini muffin/tart pans. I (use silicone ones, and place on rimmed baking pans.)
Take out one rolled pastry sheet from the refrigerator.
Cut circles with a cookie/biscuit cutter ( I used a fluted one.) Place each in the pan, pressing down to make a form.
Continue with all dough until 48 tarts shells are filled.
Using the tines of a fork, prick each shell all over. Refrigerate until cold again – this insures a flaky crust.
Preheat oven to 375 degrees.
Add pans to the oven and pre-cook for 5 minutes, or until just becoming dry – but still not cooked.
Finish the Quiches:
Place pans on your work surface.
Add grated cheese evenly to each cavity. Fill with the blender custard almost to the top of each.
Add a heaping teaspoon of the corn mixture on top.
Scatter the fresh chives on top of each.
Bake until the quiches have risen nicely, they are firm, and the crust is cooked and just golden – about 15 minutes.
Well wrapped, they will freeze well for up to one month.
*Poblano Peppers: Blacken the pepper (mildly spicy) over a gas flame. Add to a paper bag, enclose to steam.
Remove the blackened skin, seed and chop. (Can use canned chopped green chilis.)
See BLOG for many photos of this recipe, and more information.
This recipe may not be reproduced without the consent of its author, Karen Sheer.
Servings: 48 bite sized quiches