Author Notes: Quiche for Cinco de Mayo? Since when was quiche Mexican food?
Well, it’s not. But there is an explanation for why I was inspired to make a quiche with Mexican flavors. I created this originally on Cinco de Mayo, a day of revelry celebrated by Americans of all cultures in honor of a minor holiday in Mexico. In this country, we celebrate Cinco de Mayo with margaritas, mariachi and all kinds of Mexican food.
Contrary to popular belief, Cinco de Mayo is not Mexico’s Independence day, but instead a day that recognizes a victory of Mexico over France in a battle in Puebla in 1862.
To acknowledge the French connection in making May 5th a holiday, I’ve created an alternative to your enchiladas: a quiche filled with Mexican-style corn, garnished with salsa. Let them eat quiche!
I was inspired by a popular street food in Mexico. This is corn on the cob, grilled, slathered with butter, and topped with a combination of chile pepper, fresh cheese, and a generous squeeze of lime, which I am accenting with some cilantro. It is a divine way to enjoy fresh corn. And the colors of the ingredients– green, white, and red– are the colors of the Mexican flag, perfect for celebrating a Mexican holiday. - Beautiful, Memorable Food
- 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
- Cut corn kernels off cobs.
- Heat oil in pan.
- Add minced garlic and saute for 30 seconds over low to medium heat.
- Add corn kernels and saute for about 30 seconds, until just heated (not longer or you’ll lose the sweet crispness of fresh corn).
- Add salt and cayenne to taste (saltier than if you were to eat it on its own, as this seasons the entire quiche).
- Squeeze lime juice over the corn mixture and stir until combined, then sprinkle on cilantro. Set aside to a plate to cool.
- In a separate bowl, whisk eggs and milk until frothy.
- Scatter grated cheese evenly into bottom of pie shell.
- Add cooled corn mixture on top of the cheese.
- Pour egg custard over quiche filling in pie shell.
- 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.
- Serve with salsa of your choice. Buen provecho and bon appetit!
- This recipe was entered in the contest for Your Best Corn off the Cob