Recipe courtesy of California Milk Advisory Board (realcaliforniamilk.com)
Makes 3, 9 ½-inch quiches
3 partially baked 9 x 1 ½ -inch tart shells
1 lb. 8 oz. California asadero cheese
6 oz. (¾ c.) corn kernels (fresh, frozen or canned)
1 t. freshly ground pepper
1 T. ground cumin
1 qt. half and half
6 eggs
4 oz. (½ c.) diced roasted green chiles
Shred cheese (will make about 6 cups); reserve.
Beat eggs, half and half, and seasonings. Stir in reserved cheese.
Divide mixture (about 1 ⅓ cups each) among tart shells. Evenly scatter ¼ cup corn and 2 tablespoons chile over each quiche. Bake at 375°F until the quiche has puffed and lightly browned, about 25 minutes. Let rest at least 15 minutes. Cut in wedges.
Serve warmed or at room temperature.