Quiche Recipe ~ Spanish Corn Quiche recipe

• 2 cans corn drained
• ¼ cup butter melted
• 2 eggs
• 2½ cups Monterey Jack or cheddar cheese, shredded
• 1 cup sour cream
• ½ cup corn meal
• 1 tspn salt
• ¼ tspn pepper
• 1 can mild diced green chilies (4 oz)

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