Quiche for Cinco de Mayo? Since when was quiche Mexican food?

Well, it’s not.  But there is an explanation for why I was inspired to make a quiche with Mexican flavors.  Today is Cinco de Mayo, a day of revelry celebrated by Americans of all cultures in honor of a minor holiday in Mexico.  In this country, we celebrate Cinco de Mayo with margaritas, mariachi and all kinds of Mexican food.
Contrary to popular belief, Cinco de Mayo is not Mexico’s Independence day, but instead a day that recognizes a victory of Mexico over France in a battle in Puebla in 1862.

To acknowledge the French connection in making May 5th a holiday, I’ve created an alternative to your enchiladas: a quiche filled with Mexican-style corn, garnished with salsa.  Let them eat quiche!

I was inspired by a popular street food in Mexico.  This is corn on the cob, grilled, slathered with butter, and topped with a combination of chile pepper, fresh cheese, and a generous squeeze of lime, which I am accenting with some cilantro.  It is a divine way to enjoy fresh corn.  And the colors of the ingredients– green, white, and red– are the colors of the Mexican flag, perfect for celebrating a Mexican holiday.

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Mexican Corn Quiche for Cinco de Mayo, or Cinq de Mai

Ingredients

kernels from 4 ears of fresh corn (frozen kernels would be OK too, about 1 1/2 cups)

1/2 pound Mexican queso fresco, grated (if unavailable, use grated mozzerella)

1 clove of garlic, minced

salt to taste

cayenne pepper to taste, 1 use about 3/4 tsp

juice of 1/2 lime

2 tsp fresh cilantro, minced

1 Tbsp canola oil

3 eggs

1 cup of milk

1 deep dish pie crust, homemade or bought

Accompaniment: salsa

Technique

1.   Heat oil in pan.

2.  Add minced garlic and saute for 30 seconds over low to medium heat.

3.  Add corn kernels and saute for about 30 seconds, until just heated (not longer or you’ll lose the sweet crispness of fresh corn).

4.  Add salt and cayenne to taste (saltier than if you were to eat it on its own, as this seasons the entire quiche).

5.  Squeeze lime juice over the corn mixture and stir until combined, then sprinkle on cilantro.

6. Whisk eggs and milk until frothy.

7.   Place grated cheese evenly into pie shell.

8.  Add cooked and slightly cooled corn mixture.

9.  Pour egg mixture over quiche filling.

10.  Bake at 350 for about 45-60 minutes, or until the custard is slightly golden and a knife inserted into the center comes out clean.

11.  Cool for 15 minutes before slicing and serving.

12.  Serve with salsa of your choice.  If you feel motivated to make your own, check out my recipes here.

Buen provecho (and bon appetit)! 

© 2010-11 Linda Shiue