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Corn, Cheddar and Tomato Quiche

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Betty Crocker Kitchens
Updated Sep 30, 2008
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Chock-full of tomatoes, corn and Cheddar, this crustless quiche made with soymilk is oven-ready in minutes.

Corn, Cheddar and Tomato Quiche

  • Prep Time 10 min
  • Total 55 min
  • Servings 6
  • Ingredients 9
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Ingredients

  • 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)

Instructions

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

Nutrition

120 Calories
5g Total Fat
10g Protein
8g Total Carbohydrate
3g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
120
Calories from Fat
50
Total Fat
5g
8%
Saturated Fat
2g
9%
Trans Fat
0g
Cholesterol
145mg
48%
Sodium
310mg
13%
Potassium
170mg
5%
Total Carbohydrate
8g
3%
Dietary Fiber
1g
4%
Sugars
3g
Protein
10g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
4%
4%
Calcium
15%
15%
Iron
4%
4%
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 Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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