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
- Preheat oven to 375°F
(190°C).
- 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.
- 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.
- 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.
