Tex Mex Cheesy Quiche
- 4 eggs
- 1 large potato chopped into bite-size pieces
- 1 cup sweet corn
- 1 medium onion diced
- 1/2 cup cream
- 1/2 cup olives sliced
- 1 - 2 tablespoons jalapeños diced
- 1/2 teaspoon cayenne pepper
- 1 tablespoon paprika
- 1 pinch salt or to taste
- 1 1/2 cups sharp cheddar cheese
- 3 tablespoons olive oil
- 1 pie crust
What a great meal this turned out to be! So many great flavors all baked into a fluffy, cheesy quiche.
Anything with fresh corn at the moment is my go-to. The fresh corn season is a short one and I need to get my fill, although you can used canned or frozen corn in this recipe if you can't get your hands on fresh corn.
As far as quiches go, they are my newest obsession! I made my first quiche the other day and was shocked at how easy and tasty it was. I was under the impression that quiches were super tough to make .... turns out I was so wrong; a good quiche simply tastes as thought it would be tough to make!
Now as far as the cheese goes, switch it up and use your fav. I use the sharp, aged cheddar as I love the rich taste it brings to this cheesy quiche.
We alter our meals to the heat tolerance of the guests that join us in enjoying our summer meals , but if it's just us home then it's all about heat heat heat around here! The fresh chilies in this Tex Mex cheesy quiche are an amazing addition, so if you have some on hand start chopping.