Corn Bacon Quiche

Cornmeal Pastry: In bowl, mix together flour, cornmeal, sugar and sa< using pastry blender or 2 knives, cut in butter until in large crumbs.

Whisk sour cream with water; drizzle over flour mixture, tossing with fork until dough comes together, adding up to 1 tbsp (15 mL) more water if necessary. Wrap and refrigerate until chilled, about 1 hour.

On lightly floured surface, roll out pastry to scant 1/4-inch (5 mm) thickness; fit into 9-inch (23 cm) quiche dish or pie plate. Fold edge under, leaving 1/4 inch (5 mm) above rim; flute or crimp edge with fork. Prick all over with fork. Refrigerate for 30 minutes.

Line pie shell with foil; fill with pie weights or dried beans. Bake in bottom third of 400°F (200°C) oven until rim is light golden, about 20 minutes. Remove weights and foil; bake for 10 minutes. Let cool on rack.

In large skillet, cook bacon over medium-high heat until crisp, about 5 minutes. Drain on paper towels. Drain fat from pan.

In same pan, heat oil over medium heat; cook onion, corn, pepper, salt and thyme over medium heat, stirring occasionally, until onion is softened, about 5 minutes. Set aside.

In large bowl, whisk together eggs, milk and cream. Crumble bacon and add to egg mixture along with corn mixture. Sprinkle cheese over pastry shell. Pour in egg mixture.

Shielding pastry rim with foil, bake in 375°F (190°C) oven until knife inserted in centre comes out clean, about 40 minutes. Let cool on rack for 10 minutes.

Source : Canadian Living Magazine: September 2010