Iroquois White Corn Project

White Corn Quiche Crust


Iroquois White Corn

  • 1 cup all-purpose flour
  • ½ cup Iroquois White Corn Flour
  • 3 teaspoons granulated sugar
  • ½ teaspoon salt
  • ½ cup unsalted butter
  • 1 large egg, slightly beaten


  1. Mix dry ingredients together thoroughly.
  2. Add butter until dough clumps together.
  3. Mix in egg and refrigerate for 20 minutes.
  4. Press dough into a pie or tart pan.
  5. Bake in an oven preheated to 375 degrees until golden brown.

Makes one quiche crust. Submitted by Chef Julie Samson.


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