Fancy Navajo Blue Corn Quiche

I am so happy to share my Fancy Navajo Blue Corn Quiche. Quiches are a new love of mine because they are so easy and simple to make. When the hubby and I moved into our new neighborhood a few years ago, there were only a handful of places to get breakfast. I was so happy when we found a small bistro that specialized in a few breakfast dishes. One of them being quiche.

Prior to this I had never had quiche and it was something I only ever saw in magazines. Fancy magazines saying, make this quiche for your next family get together or a fancy brunch. So naturally I was interested and quickly the quiche became my favorite Saturday meal!

Quiche is one those dishes that you can change, based on whatever ingredients you have on hand. It is also a great way to use up vegetables and eggs at the end of the week. All you have to do is make a crust and add in your filling of choice. Just make sure your fillings pair well together.

Just think of the inside as an omelet. Add your favorite omelet ingredients and voila! Quiches are also easy to make the day before. Simply warm it up for breakfast or take it to a fancy brunch with your friends! I think this would pair well with my Fancy Navajo Boba Almond Milk Tea Recipe here.

I wanted to mix up regular old quiche and use up some of the blue cornmeal I had on hand. My mother in law likes to gift me blue corn meal, so I always have an overabundance of it. Which I am so thankful for. But a Navajo gal, can only have so much blue corn mush, blue corn pancakes, and blue corn cupcakes. If you do not have blue corn meal on hand, yellow corn meal works just as well.

Also, just a quick note on the crust. I am not the best crust maker. So, do not be deterred if your crust crumbles when you roll it out. My crust was a little on the drier side when I took these pictures. After I put it in my pie dish, I used scraps to fix any cracks or uneven spots. Cooking is all about trial and error. If you are a master crust maker, disregard and tell me your secrets!

If you don’t already, make sure to follow me on Instagram and Facebook. Send me a picture on social media if you make this, I would love to see! Have you had quiche before? If so what do you like to add as your fillings? Tell me below in the comments.

Fancy Navajo Blue Corn Quiche

Ingredients

½ cup Blue Corn Meal (or Yellow Corn Meal)
¾ cup All Purpose Flour
1/3 cup Coconut Oil, Shortening, or Unsalted Butter
5-8 Tablespoons of Cold Water
4-5 Eggs
¼ cup Milk
1 cup fresh Spinach
1-2 thinly sliced medium Tomatoes
1 ear of Yellow Corn or ½ cup Corn Kernels
¼ cup grated Sharp Cheddar Cheese
¼ cup grated Parmesan Cheese
Option ¼ cup finely diced Onions
9 inch Pie Pan

Note: Any combination of ingredients will work for the filling. For added flavor, sauté fillings before adding. I recently tried yellow onion, corn, spinach, and green chile.

Directions

Preheat oven to 425 degrees
Combine Corn Meal and All-Purpose Flour
With a Pastry cutter or whisk cut in shortening/butter to dry ingredients until all combined
Add cold water a tablespoon at a time until all dry ingredients can be formed into a ball. Don’t be worried if it’s too crumbly, just add a few more droplets of water.
Flour rolling surface. Roll out dough into a circle that is about 10-11 inches wide OR just big enough to fit into a 9-inch pie pan. Arrange the dough to your liking. Fix any cracking by pushing the dough back together.
Line the pie shell with a layer of spinach, then add corn, sharp cheddar cheese, and onions. Optionally you can add salt and pepper.
In a separate bowl, whisk together eggs and milk. Then pour into pie shell. Note that the filling will be above your egg mixture (about 1/8 of an inch). That’s okay, the egg will rise once its cooked.
Arrange tomato slices on top of egg mixture.
Sprinkle parmesan cheese on top
Bake for 15 mins at 425 degrees
Turn down oven to 350 degrees and bake for an additional 25 minutes.