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    Spanish Corn Quiche


    Source of Recipe


    Bear Creek Bed and Breakfast Inn

    List of Ingredients




    2 cans corn drained (Green Giant Niblets preferably)
    1/4 cup butter melted
    2 eggs
    2 1/2 cups Monterey Jack or cheddar cheese shredded
    1 cup sour cream
    1/2 cup corn meal
    1 teaspoon salt
    1/4 teaspoon pepper
    1 can mild diced green chilies (4 ounce)

    Recipe



    Preheat oven to 350 degrees Fahrenheit. Generously grease an 8-inch square casserole dish. In blender, puree 1 cup corn, margarine, eggs, salt, and pepper. Set aside. In a large bowl, mix the remaining corn, 2 cups of cheese, sour cream, corn meal, and chilies. Add puree and blend well. Pour into greased dish. Bake at 350 degrees for 50 minutes or until center is set. Top with remaining cheese. Bake 5 minutes longer or until cheese is melted. Serve with salsa. Serves: 9.

 

 

 

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