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Mexican Quiche
Prep Time:
15 minutes
Cook Time:
50 minutes
8 servings

1 can (15 oz) HEB whole kernel corn, drained

4 eggs, beaten

1 1/2 cups heavy cream or 1 can (12 oz) of evaporated milk

1 1/2 cups shredded jalapeno Jack cheese

1 green onion, chopped

1/2 cup chopped tomato

* salt and pepper, to taste


Heat oven to 375 degrees.
Spray a 2-quart baking dish with non-stick cooking spray; set aside.
Combine all ingredients in a medium-size bowl.
Season to taste with salt and pepper.
Pour mixture into prepared baking dish and cook 50 minutes or until a
knife inserted halfway between the center and edge comes out clean.
Let sit 5 minutes. Serve with your favorite salsa picante. Add ons: 1
cup cooked drained ground beef, chorizo or sausage.

Nutritional Information

No Nutritional Information Available


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