As a side dish or brunch dish, this savory yet mellow quiche features both corn and hominy. This recipe is from Judith Fertig, author of Prairie Home Cooking.
- One 14 1/2-ounce can yellow or white hominy, drained and patted dry
- 2 cups frounceen whole kernel corn, thawed and patted dry (one 10-ounce package)
- 8 ounces shredded sharp cheddar (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 F. Combine the hominy and corn in a greased 2-quart souffle dish. Top with the cheese.
In a medium bowl, whisk the eggs, milk, flour, garlic, salt, and ground red pepper together until combined. Pour the 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.
Recipe reprinted by permission of Harvard Common Press, 1999. All rights reserved.
nutrition information per serving
263 calories; 14g total fat; 141mg cholesterol; 421mg sodium; 21g carbohydrates; 2g fiber; 14g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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