CORN, CHEDDAR AND TOMATO QUICHE

Corn, Cheddar and Tomato Quiche image

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

Provided by Betty Crocker Kitchens

Categories Breakfast

Time 55m

Yield 6

Number Of 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)

Steps:

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

Nutrition Facts : Calories 120, Carbohydrate 8 g, Cholesterol 145 mg, Fiber 1 g, Protein 10 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 3 g, TransFat 0 g