Monday, October 12, 2009
Quiche is a winner in my house day or night. I love the versatility of quiche. You can add nearly anything you want inside with delicious results. My Gluten Free South Western Quiche makes the most of your Autumn harvest. If you have garden fresh corn and vine ripened tomatoes from your garden on hand, by all means use them. I hope you enjoy this warm, satisfying quiche as much as I do.
Gluten Free South Western Quiche
1 cup milk
1/4 cup chopped fresh cilantro or 1 tablespoon dried cilantro
1/2 teaspoon chili powder,
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup fresh OR thawed frozen corn OR drained canned corn
1 1/4 cups shredded sharp cheddar cheese
1/4 cup crumbled Cotija cheese
1 medium tomato, seeded and chopped
Heat oven to 350 degrees F. Spray a 9 inch glass pie plate with non-stick cooking spray.
In a medium bowl, stir all ingredients except corn, cheese, and tomato until blended. Stir in corn, cheese, and tomato; pour into pie plate.
Bake 40-50 minutes, or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting. Yield: 6 servings
*Recipe adapted from Betty Crocker