How To Make Lowcountry Quiche - Best Recipe | Charleston Magazine

Ingredients

• For the cornmeal crust:
• 3/4 cup all-purpose flour
• 1/2 cup cornmeal (Geechie Boy Mill blue cornmeal preferred)
• 1/2 tsp. baking powder
• 1/4 tsp. fine sea salt
• 4 oz. unsalted butter, cut into small dices and refrigerated
• 3 Tbs. cold water
• 9-inch deep-dish pie pan
• For the quiche filling:
• 8 oz. thick-cut hickory smoked bacon, cooked
• and crumbled, 2 Tbs. bacon grease reserved
• 1/4 cup small dice yellow onion
• 1 tsp. minced garlic
• Pinch cayenne pepper
• 1/2 lb. medium-size shrimp, peeled and deveined
• 1½ cups heavy cream
• 6 large eggs, beaten
• Splash Tabasco sauce
• 1/4 tsp. kosher salt
• 1/4 tsp. freshly ground pepper
• 1/2 cup pimiento cheese (Palmetto Pimento Cheese preferred)