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Quiche Asadero
Recipes
Ingredients:
– 3 partially baked 9 x 1-1/2 inch tart shells
– 1 pound 8 Ounces California asadero cheese
– 6 ounces (3/4 Cup) corn kernels (fresh, frozen or Canned)
– 1 teaspoon freshly ground pepper
– 1 tablespoon ground cumin
– 1 quart half and half
– 6 eggs
– 4 ounces (1/2 Cup) diced roasted green chiles
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Directions:
Shred cheese (about 6 cups); reserve.
Beat eggs, half and half, and seasonings.
Stir in reserved cheese.
Divide mixture (about 1-1/3 cups each) among tart shells.
Evenly scatter 1/4 cup corn and 2 tablespoons chile over each quiche.
Bake at 375°F until the quiche has puffed and lightly browned, about 25 minutes. Let rest at least 15 minutes. Cut in wedges.
Served warmed or at room temperature.
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© 2024 California Milk Advisory Board, an instrumentality of the CA Dept. of Food and Ag. All rights reserved.
© 2024 California Milk Advisory Board, an instrumentality of the CA Dept. of Food and Ag. All rights reserved.