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 chilies 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


  • 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)


  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.


Recipe and photo used with permission from: American Egg Board

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