As a side dish or brunch dish, this savory yet mellow quiche features both corn and hominy. This recipe is from Judith Fertig.
1 (141/2-ounce) can yellow or white hominy, drained and patted dry
2 cups frozen whole kernel corn, thawed and patted dry (one 10-ounce package)
8 ounces shredded sharp cheddar cheese (2 cups)
4 eggs, beaten
2 cups milk
2 tablespoons flour
1 clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon ground red pepper
Preheat the oven to 350 degrees. Combine hominy and corn in a greased 2-quart souffle dish. Top with cheese.
In a medium bowl, whisk the eggs, milk, flour, garlic, salt and ground red pepper together until combined. Pour milk mixture over the cheese. Bake for 50 to 55 minutes, or until a knife inserted off-center comes out clean. Let stand 10 minutes before serving. Serves 6 to 8.
Calories: 263 ; Protein: 14 grams; Carbohydrate: 21; Fiber: 2 grams; Fat: 14; Cholesterol: 141 mg; Sodium: 421 mg.
Thursday, November 16, 2000
