Cornmeal Quiche

I am sure that with the rising gas costs, many of you are finding new ways to cut back.  Typically, we first look at our use of gas and unnecessary trips and then we hit the food budget.  Hubby asked the other day that we have 2-3 meatless meals each week - for him that is a BIG deal!  And so I try to find meatless meals that don't leave him frustrated.  He loves a soup and sandwhich night.  A large tossed salad with hard boiled eggs is satisfying (especially with homemade croutons).  A big pot of baked beans and fresh biscuits is not snubbed.  I discovered early in our marriage that seemingly anything with a crust is a hit ... so I decided to try this quiche.  It is quick to put together, uses common ingredients, and fits the "meatless" criteria.  It was also quite the find after I had found and purchased 3 dozen organic eggs marked down to 99 cents a dozen and been given one dozen farm fresh eggs later that day.

Cornmeal Quiche

Crust

Combine in bowl:

1/2 c cornmeal

3/4 c sifted flour

1/2 tsp salt

1/8 tsp pepper

Cut in:

1/3 c shortening, soft

Sprinkle over while tossing with a fork:

3 Tbls cold water

Stir lightly until mixture will form a ball.

Roll out on lightly floured board.

Fit loosely into 9" pie plate;

fold edge under and flute.

Preheat oven to 425*

Filling:

Lay on bottom of unbaked crust:

6 slices or 1 1/4 c shredded cheese.

Spread over cheese:

2 c whole kernel corn, well drained

Combine in a bowl:

5 eggs

3/4 c light cream or evaporated milk (I used skim milk with a little butter)

1 tsp salt

1/4 tsp cayenne

Beat until well blended.

Pour over corn.

Place on bottom rack of oven.

Bake for 15 minutes.

Reduce temp to 350* and continue baking 25-30 min.

Let stand 10 minutes before cutting and serving.