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Southwest Corn Quiche

This savory quiche has zing and is perfect for breakfast, lunch or dinner.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Servings: 6 to 6
Author: Jersey Girl Cooks (Lisa Grant)

Ingredients

  • 1 TBS canola oil
  • 2 jalapenos seeded and diced
  • 1 cob corn cooked kernels removed (1 cup frozen corn can be substituted)
  • ¼ cup chopped fresh parsley
  • ¼ cup chopped green onions
  • 1 cup half and half
  • 3 eggs beaten
  • 1 teaspoon salt
  • 2 cups shredded Mexican blend cheese
  • 9 to 10 inch refrigerated pie crust

Instructions

  • Preheat oven to 350 degrees. In a large fry pan heat oil and saute jalapenos, corn, parsley, and onions until veggies are wilted.
  • In a small bowl mix together half and half, eggs and salt.
  • Place the pie crust in a pie pan. Put the cheese on the bottom of the pie crust. Add the sauteed veggies and then pour over the egg mixture.
  • Bake for 40 minutes or until quiche is set and golden.
  • Cool before serving.