Bear Creek Quiche
2 cans corn, drained (I prefer Green Giant Niblets brand)
1/4 cup butter, melted
2 1/2 cups Monterey Jack or Cheddar cheese, shredded
1 cup sour cream
1/2 cup corn meal
1 tsp. salt
1/4 tsp. pepper
4 oz. can mild diced green chilies
Preheat oven to 350 degrees.
Generously grease 8 inch square casserole dish.
In blender puree 1 cup corn, margarine, eggs, salt & pepper. Set aside. In large
bowl, mix remaining corn, 2 cups cheese, sour cream, corn meal & chilies. Add
puree and blend well.
Pour into greased dish. Bake 350 degrees for 50 minutes or until center is set.
Top with remaining cheese. Bake 5 minutes longer or until cheese is melted.
Serve with salsa.