Bear Creek Bed and Breakfast Inn Spanish Corn Quiche
CDKitchen https://www.cdkitchen.com
Serves/Makes: 9 | Ready In: 1-2 hrs
Ingredients:
2 cans corn, drained, divided
1/4 cup butter, melted
2 eggs
2 1/2 cups Monterey Jack or cheddar cheese, shredded, divided
1 cup sour cream
1/2 cup corn meal
1 teaspoon salt
1/4 teaspoon black pepper
1 can (4 ounce size) mild diced green chilies
salsa, for serving
Directions:
Preheat oven to 350 degrees F. 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 F for 50 minutes or until center is set. Top with remaining cheese. Bake 5 minutes longer or until cheese is melted.
Serve with salsa.
Recipe Location: https://www.cdkitchen.com/recipes/recs/748/Bear-Creek-Bed-and-Breakfast-I111098.shtml
Recipe ID: 81971
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