N'oz's Food Blog-Mexican Quiche

This is a slightly different version of the classic Quiche Lorraine,it uses a cornmeal crust which produces a lovely light base,the
filling is spicy but the tomato cuts the heat a little.
Ingredients
Cornmeal Crust
1/2 Cup of Polenta
3/4 Cup sifted plain flour
Salt and Pepper
1/3 Cup of cold butter,cut into cubes
4 Tablespoons iced water (Add extra water if required)
Method
To make the crust sift together cornmeal, flour,  salt and pepper. Cut in butter until mixture resembles coarse crumbs. Add water, 1 tablespoon at a time, stirring lightly until mixture forms ball. Turn out onto lightly floured board and roll dough to 13-inch circle. Fit loosely into 9-inch pie plate or quiche pan. Fold edge under and flute.
Filling Ingredients
6 Eggs
1 Cup Cheddar Cheese
1/2 Cup Sour Cream
1/4 Cup Red Pepper,
1 Onion
3 Tomatoes
2 Fresh Chillies of any type
2 Rashers Middle Bacon
100gm Butter
Method
 Thinly chop the bacon ,red pepper,onion chillies and tomato (When slicing chillies wear rubber gloves and wash hands well afterwards and be careful not to wipe your eyes ) add the butter to a large frypan and briefly fry the ingredients till the onion is transparent and other ingredients are partly cooked,set aside to cool,meanwhile beat the eggs and sour cream together,add the cooked ingredients to the crust and pour over the eggs and cream mixture then add the grated cheese.
Place on the bottom rack of oven preheated to 200 degrees and cook for 10 minutes then reduce heat to 180 degrees and
cook a further 20-25 minutes or until the mixture is set.
Let the quiche stand 10 minutes before attempting to cut