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Corn, Cheddar and Tomato Quiche

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Corn, Cheddar and Tomato Quiche
  • Prep 10 min
  • Total 55 min
  • Servings 6
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Chock-full of tomatoes, corn and Cheddar, this crustless quiche made with soymilk is oven-ready in minutes.
Updated Sep 30, 2008

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)

Steps

  • 1
    Heat oven to 350°F. 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Partner quiche with a mixed-greens salad dressed with your favorite vinaigrette.

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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