Corn, Cheddar and Tomato Quiche

Corn, Cheddar and Tomato Quiche

Chock-full of tomatoes, corn and Cheddar, this crustless quiche made with soymilk is oven-ready in minutes.

Prep Time

10

Minutes

Total Time

55

Minutes

Makes

6

servings

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.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Serve-With
Partner quiche with a mixed-greens salad dressed with your favorite vinaigrette.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 120
    • (Calories from Fat 50),
  • Total Fat 5g
    • (Saturated Fat 2g,
    • Trans Fat 0g),
  • Cholesterol 145mg;
  • Sodium 310mg;
  • Total Carbohydrate 8g
    • (Dietary Fiber 1g,
    • Sugars 3g),
  • Protein 10g;
Percent Daily Value*:
    Exchanges:
    • 1/2 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 0 Fat;
    Carbohydrate Choices:
    • 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.