Description
A vibrant Mexican-inspired quiche bursting with sweet corn, creamy queso fresco, and a hint of lime, perfect for celebrations.
Ingredients
Scale
- 4 cobs of fresh sweet corn
- 1/2 pound Mexican queso fresco, coarsely grated
- 1 garlic clove, minced
- 1/2 teaspoon salt, adjust to taste
- 3/4 to 1 teaspoons cayenne pepper
- juice of 1/2 a lime
- 2 teaspoons fresh cilantro, minced
- 1 tablespoon canola oil
- 3 eggs
- 1 cup whole milk
- 1 deep dish pie shell
- accompaniment: salsa of your choice
- 1 cup shredded Monterey Jack cheese
Instructions
- Preheat the oven to 375°F (190°C).
- Heat canola oil in a skillet over medium heat and sauté the minced garlic until fragrant.
- Add the corn kernels (removed from the cobs) and cook, stirring occasionally, until lightly golden, about 5 minutes.
- Stir in the grated queso fresco, cayenne pepper, salt (adjust to taste), and cilantro; cook for another minute and remove from heat.
- In a bowl, whisk together eggs, whole milk, and lime juice until smooth.
- Fold the cooked corn mixture into the egg mixture, then pour the filling into the prepared deep‑dish pie shell.
- Sprinkle shredded Monterey Jack cheese evenly over the top.
- Bake for 30–35 minutes, or until the quiche is set and the top is lightly browned.
- Allow the quiche to cool for 10 minutes before slicing.
- Serve warm with salsa on the side.
Notes
For extra flavor, add a pinch of smoked paprika or substitute the cheese with shredded cheddar. Pair with a simple green salad for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Quiche
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 4g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 200mg
Keywords: Cinco de Mayo, quiche, corn, Mexican, brunch, easy