Updated Friday, January 21st, 2011
Yield: Makes 6 to 8 servings.
Preheat the oven to 350°F. Sprinkle the cheese onto the piecrust. In a skillet, heat the oil and saute the onion, green pepper, garlic, tomato, olives, and corn until tender. Add the chili powder, cumin, oregano, and salt and pepper and stir to blend. Spread the vegetables over the cheese in the piecrust. In a separate bowl, beat the eggs until frothy, add the cream and beat to blend. Pour the egg mixture over the vegetables. Bake for 1 hour and 10 minutes, or until the eggs are firm in the center. Let stand for 10 minutes. Garnish with dollops of sour cream mixed with picante sauce.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
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