Thursday, February 4, 2010

Corn, Cheddar and Tomato Quiche

(recipe from Betty Crocker)
1 cup soy milk
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)

1. Heat oven to 350 degrees. 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 30-35 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before cutting.

Makes 6 servings.

My suggestions:
  • Instead of using frozen corn, I would try using canned corn instead. I think the juices/extra water or whatever from the frozen corn made the quiche a bit more liquidy than I had anticipated. And yes, I did thaw the corn and it still turned out that way. Maybe if I had actually used the organic version instead of the normal frozen sweet corn... :-)
  • I used regular milk instead of soy milk like the recipe called for. Next time, I would try the soy milk. I don't think the regular milk was thick enough for this recipe.
  • Fresh cilantro is cheap, but you have to buy a lot more than you need. So if you really want to make this recipe...call me, I've got a whole bunch.
  • Next time I make this (because I did get that request from the husband), I want to try using sharp cheddar cheese. I think it will give the dish a little extra flavor.
Overall, we REALLY enjoyed this dish. So so simple to make and very healthy! I will definitely be making this again.

No comments:

Post a Comment