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I participated in an Ambassador Program on behalf of Influence Central for P.A.N. Cornmeal. I received product samples as well as a promotional item to thank me for my participation.

Previous recipe in this series: Fried Pickles

Are you a crust person?

When it comes to quiches, pies, tarts, etc….. there are “crust people” and “filling people”. I am firmly in the crust group. I thoroughly appreciate a good crust.

The filling of this tart is ridiculously delicious, and shouldn’t be overlooked, but let’s talk about the crust for a minute. Adding P.A.N. Cornmeal to my classic pie dough recipe took it over the top. It took on this crunchy texture that completely changed the dish.

Needless to say, it will be a must-have ingredient in ALL of my crusts from now on. And I don’t mess around with my crust recipe.
I remember when my husband and I were dating and he whispered to me at a holiday brunch, “Your family takes crust very seriously. They are like, obsessed with it.” My sister-in-law overheard and rolled her eyes in agreement. Apparently she isn’t a crust person either. Or thought we were all nuts for our crust talk.

Honestly, it had never occurred to me that we were so focused on it. But please– it is the reason that I eat pastry.

So I had to create a filling that could hold its own in this dish. Jalapeno poppers at a restaurant are greasy perfection, but served up in a quiche, they are a respectable square meal.

See what I did there?

Layers of egg and two kinds of cheese… plus bacon. It’s a brunch powerhouse.

And did you see that crust?! Drool.

I may or may not have picked off crust first, and then eaten the rest.

Plus I love the idea of a “rustic” crust, where you leave it however it lands in the pan. Uneven and all. It’s golden brown perfection.

So much to love here. Bake it for friends and family… make some crust converts.

Continue to Content

Jalapeno Popper Egg Tart

Yield: 12 servings

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Layers of egg, cheese, peppers, bacon, with the flavor of jalapeno poppers.

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Ingredients

For the crust:

• 1/2 cup of P.A.N. Cornmeal
• 3 cups of flour
• 1/3 cup shortening
• 1 teaspoon salt
• 3 Tablepoons cold water

For the filling:

• ½ cup cream cheese, room temperature
• 2 jalapenos, diced (deseed for less heat, I used kitchen gloves to handle them)
• 3 slices bacon, cooked crisp and coarsely chopped
• ½ cup whipping cream
• ½ cup half-and-half
• 5 large eggs
• ½ cup shredded sharp cheddar cheese
• 1/4 cup green onions, chopped, divided

Instructions

Preheat oven to 400 degrees.

Grease the baking pan.

Mix P.A.N. Cormeal, flour, and salt in a medium-sized bowl.

Add water, cut in butter (can use food processor, pastry cutter, or two knives in a criss-cross motion)

Once butter is integrated into flour mixture, roll out into the shape of your pan.

Pick up dough, laying it flat in the pan, smoothing down the sides.

Spread cream cheese over the bottom of the crust, add chopped jalapenos.

Put the cream and half-and-half into a small pot and put it over medium heat about 5 minutes or until tiny bubbles appear around the edges. Scald (where you bring it to just under the boiling point) until very hot, but not boiling

Beat the eggs together in a bowl

Add the hot cream mixture to the eggs, whisking constantly to combine

Add the salt and bacon, and half of the green onions.

Pour into the crust and bake for 30 minutes.

Remove from oven and cool, cut into slices and top with remaining green onions.

For this recipe, I used (and loved!) P.A.N. Cornmeal. It’s the number one cornmeal in South America, and is just now becoming a popular ingredient in U.S. kitchens. Not only does it add flavor and texture to some of my go-to dishes, but it’s full of rich nutrients. Parenting win!

One of my favorite aspects of P.A.N. Cornmeal is its versatility. I used it to make my favorite snack– Fried Pickles and I have even more quick and easy ideas coming later this Summer! Join me…  it’s delicious!

In the meantime, check out the P.A.N. Tumbr page for more recipes using P.A.N. Cornmeal.

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