Yield: 12 appetizer-size servings
Heat the oil in a skillet and saute the onion, pepper, garlic, tomato, olives, and corn. When soft, add the chili powder, cumin, oregano, salt, and pepper. Spread over the cheese in the pie plate.
In a medium-size bowl, beat the eggs until light and frothy. Add the cream and mix well. Pour over the vegetable mixture. Bake for 1 hour and 10 minutes, or until firm in the center. Garnish with sour cream and picante sauce before serving.
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