You'll be able to make this quiche quickly by using store-bought pie crust and canned sweet corn or fresh corn on the cob if it's in season. The result? A delicious quiche that'll leave your brunch guests full and happy.
Recipe courtesy of Eggland's Best
- 1 refrigerated pie crust
- 5 Eggland's Best large eggs
- 2 Tablespoons melted unsalted butter
- 1 Teaspoon salt
- 1/4 Cup skim milk
- 1/2 Cup shredded cheddar cheese, low-fat
- 1/2 Cup fat-free sour cream
- 1 1/2 Cup 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 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.