Homemade Corn Quiche with Teff Crust

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by | Updated: December 4th, 2016

The recipe for Grandma’s corn quiche has long been a family treasure, but your attempts at replicating the savory pie have been dismal, to say the least. With a simple few tweaks, you can make it easier—and more delicious. Teff flour gives the crust a nutty taste that pairs well with the sweet, creamy corn filling. Add green pepper, onion, tomatoes and smidgen of hot pepper sauce to liven up the flavor. Don’t worry, Grams won’t mind that you’ve created a new tradition for generations to come.

Slice and whole pie of corn quiche with sliced tomatoes #restinquiche www.vitacost.com/blog

Homemade Corn Quiche with Teff Crust

Serves 8



1-¼ cup teff flour
1/8 tsp. salt
1/3 cup sesame oil
1/3 cup water


2 cups fresh corn kernels
¼ tsp. salt
4 large eggs
¾ cup milk
Hot pepper sauce (like Tabasco), to taste
4 oz. gouda cheese, shredded
2 cherry tomatoes, sliced thinly
1/3 cup green pepper, minced
¾ cup onion, chopped


  1. Preheat oven to 350 degrees F. Grease a 9-inch pie plate.
  2. In medium bowl, combine sesame oil and water. Use a wire whisk to mix until frothy. Add teff and salt and mix until combined. Press mixture into prepared plate and set aside.
  3. In a blender, combine corn and milk. Process until smooth. Add salt, eggs and hot sauce. Blend until combined.
  4. Spread gouda cheese on teff crust. Pour corn mixture over top of cheese. Toss green pepper and onion over corn mixture. Decorate with tomato slices.
  5. Bake for 45 minutes or until a toothpick into the center comes out clean.