Mexican Street Corn Quiche
A flavorful Mexican Street Corn Quiche made with roasted corn, green chilies, peppers, eggs, and cheese baked in a pie crust.
Ingredients
- 1 Pie Crust Sweet Lorens
- 10 Large Eggs
- 1/4 Cup Cream (or milk) half n Half or heavy Cream
- 4 Ounces mild green chilies
- 1/2 Tsp Salt
- 1/2 Tsp Black Pepper
- 1 Tsp Garlic Powder
- 1 1/2 Cups roasted sweet corn
- 1 Small red bell pepper, diced
- 1 Cup Mexican Blend Cheese, shredded
- 1/4 Cup Cojita Cheese
Instructions
- Preheat the oven to 350 degrees
- Place the pie crust into a 9-inch pie dish and crimp the edges
- In a large mixing bowl, whisk together the eggs, cream, Green Chilis, garlic powder, salt, and pepper until smooth.
- Poor the mixture into pie pan. Pour in the roasted corn, diced bell pepper, Mexican cheese blend, and cotija cheese.
- Cover the quiche loosely with aluminum foil and bake for 20 minutes. Remove the foil and continue baking for an additional 8 to 10 minutes, or until the center is set and the edges are lightly golden.
- Allow the quiche to cool for 10 to 15 minutes before slicing. Top with extra cotija cheese, diced tomatoes, roasted corn, and cilantro (if desired). Serve with chicken tinga, sour cream, and pico de gallo.
Notes
Recipe Notes
- Roasted frozen corn works perfectly for this recipe.
- For extra spice, add diced jalapeños or use hot green chilies.
- Allowing the quiche to rest before slicing helps it hold together beautifully.
- This quiche reheats wonderfully and makes an excellent meal prep breakfast.
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