Corn, Cheddar and Tomato Quiche

 

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)

• 1 Heat oven to 350ºF. Spray 9-inch glass pie plate with cooking spray.
• 2 In medium bowl, stir all ingredients except corn, cheese and tomato until blended. Stir in corn, cheese and tomato; pour into pie plate.
• 3 Bake 30 to 35 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before cutting.