Cinco De Mayo Quiche Recipe

Name: Cinco De Mayo Quiche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cobs of fresh sweet corn; 1/2 pound Mexican queso fresco, coarsely grated; 1 garlic clove, minced; 1/2 teaspoon salt, adjust to taste; 3/4 to 1 teaspoons cayenne pepper; juice of 1/2 a lime; 2 teaspoons fresh cilantro, minced; 1 tablespoon canola oil; 3 eggs; 1 cup whole milk; 1 deep dish pie shell; accompaniment: salsa of your choice

Servings: persons

4 cobs of fresh sweet corn
1/2 pound Mexican queso fresco, coarsely grated
1 garlic clove, minced
1/2 teaspoon salt, adjust to taste
3/4 to 1 teaspoons cayenne pepper
juice of 1/2 a lime
2 teaspoons fresh cilantro, minced
1 tablespoon canola oil
3 eggs
1 cup whole milk
1 deep dish pie shell
accompaniment: salsa of your choice

1
Cut corn kernels off cobs.
2
Heat oil in pan.
3
Add minced garlic and saute for 30 seconds over low to medium heat.
4
Add corn kernels and saute for about 30 seconds, until just heated (not longer or you'll lose the sweet crispness of fresh corn).
5
Add salt and cayenne to taste (saltier than if you were to eat it on its own, as this seasons the entire quiche).
6
Squeeze lime juice over the corn mixture and stir until combined, then sprinkle on cilantro. Set aside to a plate to cool.
7
In a separate bowl, whisk eggs and milk until frothy.
8
Scatter grated cheese evenly into bottom of pie shell.
9
Add cooled corn mixture on top of the cheese.
10
Pour egg custard over quiche filling in pie shell.
11
Bake at 350 for about 45-60 minutes, or until the custard is slightly golden and a knife inserted into the center comes out clean. Cool for 15 minutes before slicing and serving.
12
Serve with salsa of your choice. Buen provecho and bon appetit!

307

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 cobs of fresh sweet corn, 1/2 pound Mexican queso fresco, coarsely grated, 1 garlic clove, minced, 1/2 teaspoon salt, adjust to taste, and more.

Yes, Cinco De Mayo Quiche falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cinco De Mayo Quiche

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions