Preheat the oven to 375°F (190°C).

In a mixing bowl, combine the teff flour, butter, and salt. Use your fingers or a pastry cutter to mix until the mixture resembles coarse crumbs. Add cold water, one tablespoon at a time, until the dough comes together.

Press the teff dough into a greased 9-inch quiche pan, covering the bottom and sides evenly. Prick the bottom of the crust with a fork.

In a separate bowl, whisk together the eggs, milk or cream, cheese, herbs, salt, and pepper. Stir in the corn kernels.

Pour the corn mixture into the prepared teff crust.

Bake the quiche in the preheated oven for 30-35 minutes, or until the filling is set and the crust is golden brown.