Corn, Cheddar and Tomato Quiche

Name: Corn, Cheddar and Tomato Quiche
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6 slices, 6 serving(s)
Ingredients: 1 cup original soymilk; 4 eggs or 1 cup Egg Beaters egg substitute; 1/4 cup chopped fresh cilantro; 1/2 teaspoon chili powder; 1/4 teaspoon salt; 1/4 teaspoon pepper; 1 cup frozen whole kernel corn (thawed); 3/4 cup shredded reduced-fat cheddar cheese (3 oz); 1 medium tomatoes, seeded, chopped (3/4 cup)

Submitted by ashlynn08

"Good for breakfast or brunch. This is from the soymilk website and Zaar would not allow me to post it using 8th continent original soymilk but that is what the recipe calls for. Nonfat milk could probably be substituted also."

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Ready In:: 45mins
Ingredients:: 9
Yields:: 6 slices
Serves:: 6

ingredients

1 cup original soymilk
4 eggs or 1 cup Egg Beaters egg substitute
¹⁄₄ cup chopped fresh cilantro
¹⁄₂ teaspoon chili powder
¹⁄₄ teaspoon salt
¹⁄₄ teaspoon pepper
1 cup frozen whole kernel corn (thawed)
³⁄₄ cup shredded reduced-fat cheddar cheese (3 oz)
1 medium tomatoes, seeded, chopped (3/4 cup)

directions

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