Southwestern Recipes

South-of-the-Border Custard Cassero

Based on rice instead of a pie crust, this savory custard is much like a quiche, a quiche studded with chiles and flavored with taco sauce and onion. The dish goes together in a snap. While it's in the oven, toss a salad.

South of the Border Custard Cassero

Ingredients

  • 6 eggs
  • 1 cup skim or low-fat milk
  • 1/2 cup taco sauce
  • 1 tablespoon instant minced onion
  • 1/2 teaspoon seasoned salt
  • 1 can (4 ounces) chopped green chiles, undrained
  • 2 cups cooked rice
  • 1 cup (4 ounces) shredded reduced-fat Cheddar or Monterey Jack cheese
  • Parsley (optional)

Instructions

  1. In large bowl, beat together eggs, milk, taco sauce, onion and salt until well blended. Reserving a few pieces of chiles for garnish, stir in remaining chiles, rice and cheese. Pour into greased 8 inch square baking dish.
  2. Bake in preheated 350 degrees F oven until knife inserted near center comes out clean, about 35 to 40 minutes.
  3. Garnish with reserved chiles and parsley, if desired.

Notes

Recipe and photo used with permission from: American Egg Board



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