Adapted from More Than Gourmet 

There’s nothing old style about this quiche. A flaky cornmeal crust holds a bounty of American harvest: salmon, leeks, bell pepper, and corn. If you have small pieces of left-over salmon, what a way to dress it up! So satisfying and flavorful, simply add a mixed green salad and crusty bread for a great lunch or dinner.
Servings:  6
Ingredients:

Cornmeal crust:
cornmeal crust or substitute 1 pre-baked 91/2˝ to 10˝  pie crust
2/3 cup each yellow cornmeal and all-purpose flour
1/2 tbs sugar
1/2 tsp salt
2 tbs each unsalted butter and solid vegetable
shortening, chilled and cut into small pieces
3–4 tbs ice water
1 egg yolk

Filling:
3/4 cup heavy or light cream
11/2 oz Fumet de Poisson Gold® (More Than Gourmet Fish Stock)
2 eggs
2 tbs fresh dill leaves, chopped
2 tbs unsalted butter
3 large leeks, washed and trimmed, white and pale green parts
thinly sliced
1 medium red bell pepper, cut in fine dice
1/2 cup corn kernels, defrosted frozen, drained canned, or fresh
salt and coarsely ground black pepper
1/2 lb cooked salmon, flaked

1. Combine cornmeal, flour, sugar, and salt in a food processor and pulse a couple of times.
2. Add butter and shortening, pulse until it resembles coarse meal, then add enough water through feed tube so dough pulls together. Gather into a ball, flatten into a disk, cover, and chill for at least 30 minutes.
3. Preheat oven to 375°F
4. Roll pastry on a floured board into a 13˝  circle. Transfer to pie plate, crimp edges, and bake blind until shell is set, 15 minutes. Remove weights and bake 6 minutes longer. Remove from oven, brush with egg yolk and cool.
5. Adjust heat to 350°F.  Meanwhile, combine cream and Fumet de Poisson Gold® and gently heat until dissolved. Let cool. Stir in eggs and dill. Set aside.
6. Melt butter in a large skillet over medium heat. Sauté leeks until tender. Stir in bell pepper and corn.
7. Season salmon and vegetable mixture to taste with salt and pepper. Spoon salmon, then vegetables into shell.
8. Pour cream mixture over it, place on a cookie sheet and bake until custard is set when a knife is inserted near the center, about 35–40 minutes.
9. Remove, let stand a few minutes, then slice and serve. Or serve at room temperature.

 Cooking Tips
***These items are all available on the www.clubsauce.com website if they cannot be purchased at your local gourmet shop.