Friday, November 1, 2013

Sweet Corn Quiche

Sweet Corn Quiche

Use fresh corn on the cob when it's in season for this tasty dish.
Sweet Corn Quiche
recipe by Eggland's Best
Prep Time
15 mins
Cook Time
40 mins
Yield: 8 Servings
  • Vegetarian


  • 1 refrigerated pie crust
  • 5 Eggland's Best eggs (large)
  • 2 tablespoons butter, melted
  • 1 teaspoon salt
  • 1/4 cup skim milk
  • 1/2 cup shredded cheddar cheese, low-fat
  • 1/2 cup sour cream, fat-free
  • 1 1/2 cups corn kernels (if frozen, thawed)


Preheat oven to 400 degrees F; roll out pie crust and place in 9" deep dish pie or tart pan, and prick bottoms and sides with a fork.  Pre-bake crust for 8-10 minutes.
In a medium-size bowl, mix melted butter, salt, eggs, sour cream, and skim milk; whip until fluffy.
Stir in shredded cheese and corn.
Pour into prepared pie shell; reduce oven temperature to 350 degrees F, and bake for 35-40 minutes, or until eggs are set.


Serving size 1 Serving
Fat13g (51% calories from fat)
Total Carbohydrate20g
Dietary Fiber1g

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