Corn quiche in a tef crust from The Splendid Grain: Robust, Inspired Recipes for Grains with Vegetables, Fish, Poultry, Meat, and Fruit by Rebecca Wood

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Notes about this recipe

  • TrishaCP on May 01, 2012

    The combination of egg and corn blended together in a quiche crust was delicious, and would be particularly good with in season corn. (I used corn I froze last summer.) But I had real issues with the tef crust being too dry and crumbly, and to be honest, it just didn't taste all that good. I would definitely make this again, but with a different crust.

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