Spanish corn quiche recipe
Spanish Corn Quiche recipe⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
- 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
- One 4-ounce can mild diced green chilies
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.
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