Corn, Roasted Red Pepper and Cheddar Quiche
Submitted by Sue Lowes on Oct 19, 2011

Quiche with Frito crust.

Servings:
8

Complexity:   
Easy

Total Time:
1 hour

Ingredients:
1 Fritos Crust (recipe follows)
1 ear corn kernels, scraped
1 leek, white part only, chopped
1 tablespoon butter
3 large eggs
1 cup half-and-half
1 roasted red bell pepper, chopped (see note)
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup grated cheddar cheese

Directions:
Meke the crust and chill disc at least 1 hour.

Saute the corn kernels and ch opped leek in the butter until tender. Set aside.

In a bowl, whisk together the eggs and half-and-half. Add the sauteed cornand leeks, the red bell pepper, salt and pepper. Set aside.

Preheat oven to 350 F. Press the chilled Fritos Crust dough into a pie pan or tart pan to form a uniform 1/4 inch crust. Bake, covered with foil and pie weights, for 15 minutes, or until firn and light golden brown.

Remove from the oven and remove weights and foil. Sprinkle with half the cheddar. Pour in the filling. Sprinkle with remaining cheddar. Bake until custard sets, about 30 minutes.

Fritos Crus: Grind Fritos corn chips into a meal and make 3/4 cup. Pulse meal, 3/4 cup flour, 1/2 teaspoon baking powder and 1/2 teaspoon salt in a food processor until they have a fine meal consistency. Pulse in 5 tablespoons butter, cut into small pieces, until the mixture resembles coarse cornmeal. Add 1 egg and pulse 10 more times, until the dough forms a ball. Press into a flat disc, wrap in plastic and chill at least 1 hour.

Note: To roast a red bell pepper, hold over flame or under broiler long enough to char it all over. Transfer to a brown paper bag; seal nad let it rest 10 minutes, or until it's cool enough to handle. Peel and seed.