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South of the Border Custard Cassero recipe

Based on rice instead of a pie crust, this savory custard is much like a quiche, a quiche studded with chilies and flavored with taco sauce and onion. The dish goes together in a snap. While it's in the oven, toss a salad.

South-of-the-Border Custard Cassero

6 servings

6 eggs
1 cup skim or low-fat milk
1/2 cup taco sauce
1 tablespoon instant minced onion
1/2 teaspoon seasoned salt
1 can (4 ounces) chopped green chiles, undrained
2 cups cooked rice
1 cup (4 ounces) shredded reduced-fat Cheddar or
    Monterey Jack cheese
Parsley, optional

In large bowl, beat together eggs, milk, taco sauce, onion and salt until well blended. Reserving a few pieces of chilies for garnish, stir in remaining chilies, rice and cheese. Pour into greased 8-inch square baking dish.

Bake in preheated 350 degree F oven until knife inserted near center comes out clean, about 35 to 40 minutes.

Garnish with reserved chiles and parsley, if desired.

Recipe and photograph courtesy of the American Egg Board.