Southwestern flavors take center stage in this breakfast dish.
- Makes: 8 servings
- Prep Time: 30 minutes
- Cook Time: 55-60 minutes
- Difficulty Rating: Easy
- Recipe Created By: Cheryl Armstrong
- Recipe From: My Indiana Home
- 1 ⅓ cups all-purpose flour
- ⅓ cup coarse ground yellow cornmeal
- ½ teaspoon salt
- ¼ teaspoon baking powder
- ¼-½ teaspoon ground cayenne pepper
- 1 stick butter, melted and cooled
- 3 tablespoons half-and-half
- 8 ounces Mexican-style cheese, finely shredded
- 1 cup super sweet frozen corn, thawed and pat dry
- ¼ cup sliced black olives, cut in half
- ½ cup green onions, chopped
- ½ cup red pepper, chopped
- 4 large eggs, beaten
- 1 ½ cups half-and-half
- 1 tablespoon all-purpose flour
- ¼ teaspoon salt
- ¼-½ teaspoon hot sauce, optional
- sour cream, guacamole and salsa, as toppings
- Heat oven to 425 degrees. Spray a 9 ½-inch deep dish glass pie place with nonstick cooking spray.
- For the crust, stir together flour, cornmeal, salt, baking powder and cayenne pepper in a small bowl. Stir in cooled, melted butter and half-and-half; mix until just blended.
- Pat dough evenly into the bottom and up sides of the pie plate leaving an uneven crumb edge at top of pan. Par-bake crust for 10 minutes.
- For the filling, combine cheese and vegetables and spread evenly inside crust.
- In a medium bowl, whisk together eggs, half-and-half, flour, salt and hot sauce, if using. Pour custard evenly over quiche filling.
- Bake for 15 minutes and then reduce oven to 325 degrees and bake another 15 minutes. Place foil loosely over quiche to prevent overbrowning and continue cooking for 15 to 30 minutes or until knife inserted in center comes out clean. Cool for 15 minutes and top servings with dollops of sour cream, guacamole and salsa.