Chili-Corn Quiche


Makes 6 servings


1 (9-inch) pastry shell, 1-1/2 inches deep
1 can (8-3/4 ounces) whole kernel corn, drained, or 1 cup frozen whole kernel corn, cooked
1 can (4 ounces) diced mild green chilies, drained
1/4 cup thinly sliced green onions
1 cup (4 ounces) shredded Monterey Jack cheese
3 eggs
1-1/2 cups half-and-half
1/2 teaspoon salt
1/2 teaspoon ground cumin


  1. Preheat oven to 450°F. Line pastry shell with aluminum foil; partially fill with uncooked beans or rice to weight shell. Bake 10 minutes. Remove foil and beans; continue baking pastry 5 minutes or until lightly browned. Let cool. Reduce oven temperature to 375°F.
  2. Combine corn, green chilies and green onions in small bowl. Spoon into pastry shell; top with cheese. Whisk eggs, half-and-half, salt and cumin in medium bowl. Pour over cheese. Bake 35 to 45 minutes or until filling is puffed and knife inserted in center comes out clean. Let stand 10 minutes before cutting to serve.

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