MEXICAN QUICHE CON QUESO

FOR THE CORNMEAL CRUST:
1 cup flour
1 cup yellow cornmeal
1 cup milk
1 large egg
3 tablespoons vegetable oil
2 teaspoons baking powder
1/4 teaspoon salt
FOR THE CHEESE CUSTARD:
2 tablespoons margarine
1 cup diced onion
1 cup finely diced green bell pepper
8 large eggs
1 1/2 cups milk
1/4 teaspoon salt and pepper
1 (16 oz) pkg Velveeta Mild Mexican pasteurized process cheese spread with jalapeno pepper, cut in 12 cubes
1 (4.5 oz) can chopped green chiles, drained
4 medium ripe tomatoes, sliced

Heat oven to 400 degrees F. Coat a 13x9-inch baking dish with nonstick cooking spray.

TO MAKE THE CORNMEAL CRUST:
Stir all crust ingredients in a large bowl just until blended. Spread evenly in prepared pan.

Bake 10 minutes, then remove from oven to a wire rack. Increase oven temperature to 425 degrees F.

MEANWHILE MAKE CHEESE CUSTARD:
Melt margarine in a medium skillet over medium heat. Add onion and bell pepper and saute until tender, about 5 minutes.

Whisk eggs in large bowl until well blended. Whisk in milk, salt and pepper. Stir in Velveeta, chiles and cooked onion and bell pepper. Pour over crust.

Arrange sliced tomatoes in overlapping layers on the custard. Place baking dish on a foil-lined cookie sheet to catch spillovers.

Bake 15 minutes. Reduce oven temperature to 375 degrees F and bake 35-45 minutes longer until custard is just set and knife inserted off center comes out clean. Cool on rack a few minutes for easier cutting, then slice and serve. Refrigerate any leftovers.

Servings: 8
Source: Woman's Day magazine, April 1998