the first thing i made with a homemade gluten-free pie crust was quiche. i know that may be somewhat surprising to any of you who may have been following this blog and have a full understanding of my obsession with sweets, but it’s true. there’s something i love about quiche… maybe it’s that it fits so nicely into a brunch menu (& brunch makes me happy). maybe it’s that you can check the box on the savory, high-protein portion of your plate, but it looks kind of like pie. maybe because many times it involves bacon, which can never be bad in my book. or perhaps all of the above.
so when challenged to use frito-lays gluten-free chips in a recipe (in case you missed the last post & ongoing GIVEAWAY!!), i couldn’t get a quiche out of my mind. the corn-y-ness of fritos lends itself so perfectly to a crust (fritos are only corn, salt & oil anyway), along with a super-yum savory quiche filling. and so this recipe was born. ooo, it’s good.
White Corn, Asparagus & Ham Quiche with Frito Pastry Crust
Ingredients
Crust:
- 165 grams about 1 cup plus 3 tablespoons kumquat's all-purpose flour or gluten-free all-purpose flour
- 140 grams about 3 cups FRITOS® Original Corn Chips
- 1/2 cup chilled butter cut into pieces
- about 1/4 cup ice cold water
- Cooking spray
Quiche:
- 1 leek sliced
- 1 1/2 tablespoons butter
- 1 cup fresh or frozen white corn kernels
- 1 cup sliced on the diagonal asparagus
- 1 cup chopped ham
- 4 large eggs
- 1/2 cup half-n-half
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/2 cups shredded Monterrey Jack cheese
Instructions
For Crust:
- Combine flour and corn chips in the container of a food processor; pulse until mixture is finely ground. Add butter and pulse until mixture looks like coarse meal. Slowly pour in water, while processor runs, to form a ball of dough. (you may need less than 1/4 cup. use enough that the dough forms a ball, but not so much that it's sticky.) Form dough into a disc, wrap in plastic wrap and chill for 4 hours or overnight.
- Preheat oven to 400°. Roll dough out into a 12-inch circle between two pieces of parchment. Place dough into a pie plate coated with cooking spray. Press dough into pie plate and flute edges. (if dough breaks, just piece together and pinch any seams) Pierce bottom of crust a few times with a fork. Bake at 400° for 15 minutes or until golden.
For Quiche:
- Meanwhile, cook leek in melted butter in a large skillet over medium-high heat for 2 minutes or until just beginning to brown. Add corn, asparagus and ham; cook for 4 minutes or until warmed through.
- Combine eggs, half-n-half, milk, salt, and pepper in a medium bowl; mix well. Sprinkle cheese in the bottom of baked pie crust. Evenly spread ham and vegetable mixture evenly over cheese. Pour egg mixture evenly over top.
- Bake at 400° for 30 minutes or until just set. Let sit for 15-20 minutes after removing from oven before slicing.
i received free samples from frito-lay of the products mentioned in this post. by posting this recipe i am entering a recipe contest sponsored by frito-lay and am eligible to win prizes associated with the contest. i was not compensated for my time.
