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Corn, Cheddar and Tomato Quiche
Corn, Cheddar and Tomato Quiche
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Prep Time:
10 minutes
Total Time:
55 minutes
Cheesy tomato and corn quiche, no crust, quick to bake with soymilk.
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:
  • Preheat the oven to 350°F and generously coat a 9-inch glass pie plate with cooking spray.
  • Combine all ingredients, excluding corn, cheese, and tomato, in a medium bowl. Gently fold in the corn, cheese, and tomato, then transfer the mixture to a pie plate.
  • Bake for 30 to 35 minutes or until a knife inserted in the center comes out clean. Allow to rest for 10 minutes before slicing.

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