Corn, Cheddar and Tomato Quiche |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Good for breakfast or brunch. Nonfat milk could probably be substituted also. Ingredients:
1 cup original soymilk |
4 eggs or 1 cup egg beaters egg substitute |
1/4 cup chopped fresh cilantro |
1/2 teaspoon chili powder |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1 cup frozen whole kernel corn (thawed) |
3/4 cup shredded reduced-fat cheddar cheese (3 oz) |
1 medium tomato, seeded, chopped (3/4 cup) |
Directions:
1. Heat oven to 350°F
2. Spray 9-inch glass pie plate with cooking spray.
3. In medium bowl, stir together all ingredients except corn, cheese and tomato until blended.
4. Stir in remaining ingredients; pour into pie plate.
5. Bake 30 to 35 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before cutting.
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