Bear Creek Bed and Breakfast Inn Spanish Corn Quiche Recipe

Submitted by: cutebaby

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Ready in: 30-60 minutes
recipe difficulty 3/5

Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 9

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 pepper
1 can (4 oz size) mild diced green chilies
Salsa, for serving

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Directions:

Preheat oven to 350 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 for 50 minutes or until center is set. Top with remaining cheese. Bake 5 minutes longer or until cheese is melted.

Serve with salsa.

This recipe from CDKitchen for Bear Creek Bed and Breakfast Inn Spanish Corn Quiche serves/makes 9

Recipe ID: 81971

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This is a copy cat recipe submitted to CDKitchen. CDKitchen holds no copyright on these individual recipes. We are not responsible for their accuracy, availability, or any copyright or trademark infringement the source of this recipe may cause. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nation-wide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. Any trademarked names are used only to identify the recipe and give the restaurant or product named in the recipe a little free publicity. Please contact the source (if noted) within the recipe for any questions or concerns regarding the recipe.