1 tb Oil
1/2 c Chopped red bell pepper
1/2 c Chopped onion
1 tb Minced garlic
1 tb Minced jalapeno pepper
4 Eggs
2 c Heavy cream
2 c Jalapeno jack cheese
1 c Roasted corn kernels; plus
Extra Roasted corn kernels;
-for garnish
1 c Cooked black beans; rinsed
1/2 ts Ground cumin
1/4 ts Chili powder
Salt; to taste
Freshly-ground white pepper;
-to taste
1 Nine-inch Prebaked tart
-shell; preferably in quiche
1 Recipe Pico De Gallo; see *
-Note
Chopped cilantro; for
-garnish
* Note: See the “Pico De Gallo” recipe which is included in this
collection.
In a skillet heat oil and cook bell pepper, onion and garlic until tender;
set aside to cool. In a large bowl whisk eggs and cream until combined;
stir in sauteed vegetables and remaining ingredients, season with spices,
salt and pepper. Pour egg mixture into tart shell and bake 30 minutes or
until custard is firm to the touch. Cool briefly before cutting. Serve with
Pico De Gallo alongside, sprinkled with roasted corn kernels and chopped
cilantro. This recipe yields 8 servings.
Yields
8 servings