Corn and Bacon Pie

This is a quiche, full of beautiful vegetables. I used regular cornmeal to make the crust. I should've rolled the crust out more because when I poured the filling in, I had leaking in some spots where the crust wasn't high enough. I had to do a quick patch job with flour and water. Because of that I placed the pie pan on a baking pan in the oven and it was a good thing I did. It doesn't call for it, but I would recommend a deep dish pie plate. If you don't want the extra hassle, I think it would be fine to use a store bought refrigerated crust. Travis thought it had some hints of southwestern cooking to it (especially with the cornmeal crust) and he thinks I should add some chipotle chiles to it next time I make it. I might do that.

*I made it again, this time with a store bought crust. It turned out well and was much easier than making the cornmeal crust.

Bon Appetit, February 2008

8 Servings

Crust

1 cup unbleached all purpose flour

3/4 cup fine-grind whole grain cornmeal

1/2 tsp salt

1/4 cup (1/2 stick) chilled unsalted butter, cut into 1/2 inch cubes

3 tbsp chilled solid vegetable shortening (preferably with no trans fats), diced

3 to 4 tbsp ice water

Nonstick vegetable oil spray

Filling

1/2 lb. bacon, coarsely chopped

1 1/2 cups chopped sweet onion (such as Vidalia or Maui)

1 cup chopped red bell pepper

1 12-oz package frozen corn kernels (2 1/2 cups), thawed, patted dry

1 1/2 cups half and half

3 large eggs

1 tsp dried thyme

1/2 tsp salt

1/2 tsp Worcestershire sauce

1/4 tsp freshly ground black pepper

1 cup chopped green onions

1 1/2 cups (packed) coarsely grated Gruyere cheese (about 6 oz)

Crust: Whisk first 3 ingredients in large bowl. Using back of fork, cut in butter and shortening until mixture resembles coarse meal. Add 3 tbsp ice water. Toss until dough comes together in moist clumps, adding more water by the tsp if dough is dry. Shape dough into disk. Wrap; chill at least 30 minutes.

Preheat oven to 400. Spray 9-inch diameter glass pie dish with nonstick spray. Place a large piece of parchment paper on work surface. Place dough in center; cover with second sheet of parchment. Roll out dough to 12-inch round. Peel off top parchment. Using bottom parchment as aid, turn dough over into prepared pie dish. Carefully peel off remaining parchment. Fit crust into dish, sealing any tears, Fold excess dough under and crimp edges, forming high-standing rim. DO AHEAD: Can be made 1 day ahead. Cover and chill.

Filling: Cook bacon in large skillet over medium-high heat until crisp. Using slotted spoon, transfer bacon to paper towels to drain. Pour off all but 1 1/2 tbsp drippings. Add onion and pepper to skillet. Saute until almost tender, about 8 minutes. Add corn; saute until very tender, about 3 minutes longer.

Whisk next 6 ingredients in large bowl to blend. Mix in green onions, then corn mixture. Sprinkle bacon, then cheese over bottom of crust. Pour in egg mixture.

Bake pie until filling is golden and just set in center, about 55 minutes. Let pie cool at least 30 minutes and up to 1 hour. Serve slightly warm.