This delicious Mexican-style quiche, with a cornmeal crust, makes a wonderful entree for brunch or supper.

Mexican Fiesta Quiche

5 large eggs
1/4 cup water
1/4 teaspoon garlic powder
1 1/4 cups yellow or white cornmeal
2 teaspoons chili powder
1 (15.5-ounce) can pinto beans
1 (4-ounce) can diced green chiles
1/2 cup chopped green onion
1/2 cup shredded Monterey Jack cheese
Salsa for accompaniment

1. Preheat oven to 375°F (190°C).
2. In a medium bowl beat together 1 egg, water and garlic powder. Stir in cornmeal until the mixture is crumbly. Press the cornmeal mixture onto the bottom and up the sides of a lightly greased 8-inch baking dish.
3. Beat together 4 eggs and chili powder until well blended. Stir in pinto beans, green chili peppers, green onions and shredded Monterey Jack cheese. Pour into the prepared crust.
4. Bake until puffed and the center is set, about 30-40 minutes. Drizzle with salsa. Let stand for 5 minutes before serving.

Makes 8 servings.

Recipe is the property of Nestlé® and Meals.com, used with permission.