Corn, Cheddar and Tomato Quiche
Chock-full of tomatoes, corn and Cheddar, this crustless quiche made with soymilk is oven-ready in minutes.
Ingredient
- 1 cup soymilk
- 4 eggs or 1 cup fat-free egg product
- 1/4 cup chopped fresh cilantro
- 1/2 teaspoon chili powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup Cascadian Farm® frozen organic sweet corn, thawed
- 3/4 cup shredded reduced-fat Cheddar cheese (3 oz)
- 1 medium tomato, seeded, chopped (3/4 cup)
Direction
- Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray.
- In medium bowl, stir all ingredients except corn, cheese and tomato until blended. Stir in corn, cheese and tomato; pour into pie plate.
- Bake 30 to 35 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before cutting.
