SOUTHWESTERN CRUSTLESS CORN QUICHE

“Quiche of the day” is a common menu item for “ladies who lunch.” This quiche has a Southwestern flair from the green chilies, which are fantastic with the sweet corn and savory bacon.

3 slices bacon

½ cup chopped red onion

2 cups frozen corn kernels, thawed

5 large eggs

1 cup heavy cream

½ cup milk

1 (4-ounce) can chopped green chilies

1 ½ cups shredded Mexican-style cheese

½ teaspoon salt

½ teaspoon ground black pepper

Place the bacon in a skillet, and cook over medium-high heat until it is crisp. Drain on paper towels. When cool enough to handle, crumble it. Add the onions to the bacon drippings in the skillet, and cook, stirring, over medium heat for 3 to 4 minutes. Add the corn, and cook for another 2 to 3 minutes. Remove the skillet from the heat, add the bacon crumbles, and let the vegetables cool to room temperature.

Preheat the oven to 400 degrees. Grease a 9-inch pie pan. In a large bowl whisk together the eggs, cream, milk, and green chilies. Add the corn mixture to the egg mixture along with the cheese, salt, and pepper. Pour the mixture into the pie pan, and bake, uncovered, for 45 minutes. Let the quiche cool for 10 minutes, and then serve it warm or at room temperature.

MAKES 8 SERVINGS.