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Quiche Asadero



– 3 partially baked 9 x 1-1/2 inch tart shells – 1 pound 8 Ounces California asadero cheese – 6 ounces (3/4 Cup) corn kernels (fresh, frozen or Canned) – 1 teaspoon freshly ground pepper – 1 tablespoon ground cumin – 1 quart half and half – 6 eggs – 4 ounces (1/2 Cup) diced roasted green chiles
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Shred cheese (about 6 cups); reserve.

Beat eggs, half and half, and seasonings.

Stir in reserved cheese.

Divide mixture (about 1-1/3 cups each) among tart shells.

Evenly scatter 1/4 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.

Served warmed or at room temperature.

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