Ingredients

2 large eggs, lightly beaten
1 1/2 C. sour cream
2 C. fresh corn kernels
8 oz. Monterey jack cheese, cut into 1/2″ cubes
1/2 C. soft bread crumbs
4 1/2 oz. chopped green chilies, drained
1/2 tsp. salt
1/4 tsp. ground black pepper
1/2 C. shredded Cheddar cheese

Cooking Instructions

Combine eggs and sour cream in a large bowl; stir in corn and next 5 ingredients. Pour into a greased 10″ quiche dish or 2-qt. baking dish. Bake, uncovered, at 350 for 35 minutes or until a knife inserted in center comes out clean. Sprinkle with Cheddar cheese, and bake 5 more minutes. Let stand 10 minutes before serving. Yield: 6 servings.
 
 
"Therefore no one is to act as your judge in regard to food or drink or in respect to a festival or a new moon or a Sabbath day--" (Colossians 2:16)