Name: Sweet Corn Quiche
Yield: 8
Ingredients: 1 refrigerated pie crust; 1/2 cup fat-free sour cream; 1/4 cup skim milk; 5 eggland's best large eggs; 2 tablespoon melted unsalted butter; 1 teaspoon salt; 1 1/2 cup sweet corn; 1/2 cup shredded low-fat cheese

Ingredients

1 refrigerated pie crust
1/2 Cup fat-free sour cream
1/4 Cup skim milk
5 Eggland's Best large eggs
2 Tablespoons melted unsalted butter
1 Teaspoon salt
1 1/2 Cup sweet corn
1/2 Cup shredded low-fat cheese

Directions

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 to 10 minutes.

In a medium-size bowl, mix sour cream, milk, eggs, butter, and salt and 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.