Mexican Quiche Con Queso

Recipe Ingredients

		Cornmeal Crust
1 cup	62g / 2.2oz	Flour
1 cup	62g / 2.2oz	Yellow cornmeal
1 cup	237ml	Milk
1 cup	198g / 7oz	Egg (large)
3 tablespoons	45ml	Vegetable oil
2 teaspoons	10ml	Baking powder
1/4 teaspoon	1.3ml	Salt
		Cheese Custard
2 tablespoons	30ml	Margarine
1 cup	62g / 2.2oz	Diced onion
1 cup	146g / 5.1oz	Finely diced green bell pepper
8 cups	1584g / 55oz	Eggs (large)
1 1/2 cups	355ml	Milk
1/4 teaspoon	1.3ml	Salt and pepper
1		Velveeta mild Mexican pasteurized process cheese spread with jalapeno pepper
1		Chopped green chiles - drained
4		Ripe tomatoes - sliced (medium)

Recipe Instructions

Heat oven to 400F. Coat a 13x9-inch baking dish with nonstick cooking spray.

Cornmeal crust: Stir all crust ingredients in a large bowl just until blended. Spread evenly in prepared pan. Bake 10 minutes, then remove from oven to a wire rack. Increase oven temperature to 425F.

Meanwhile make Cheese Custard: melt margarine in a medium skillet over medium heat. Add onion and bell pepper and saute until tender, about 5 minutes.

Whisk eggs in large bowl until well blended. Whisk in milk, salt and pepper. Stir in Velveeta, chiles and cooked onion and bell pepper. Pour over crust.

Arrange sliced tomatoes in overlapping layers on the custard. Place baking dish on a foil-lined cookie sheet to catch spillovers.

Bake 15 minutes. Reduce oven temperature to 375F and bake 35-45 minutes longer until custard is just set and knife inserted off center comes out clean. Cool on rack a few minutes for easier cutting, then slice and serve. Refrigerate any leftovers.

Source:
Woman's Day Magazine

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