Sweet Corn Quiche

Sweet Corn Quiche
Staff Writer

Sweet Corn Quiche

You'll be able to make this quiche quickly by using store-bought pie crust and canned sweet corn. The result? A delicious quiche that'll leave your brunch guests full and happy. 

8
Servings
133
Calories Per Serving
Deliver Ingredients

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.

Nutritional Facts

Total Fat
6g
9%
Sugar
4g
4%
Saturated Fat
2g
8%
Cholesterol
8mg
3%
Carbohydrate, by difference
18g
14%
Protein
3g
7%
Vitamin A, RAE
30µg
4%
Vitamin C, total ascorbic acid
4mg
5%
Vitamin K (phylloquinone)
3µg
3%
Calcium, Ca
38mg
4%
Choline, total
15mg
4%
Fiber, total dietary
1g
4%
Folate, total
34µg
9%
Iron, Fe
1mg
6%
Magnesium, Mg
16mg
5%
Niacin
1mg
7%
Phosphorus, P
82mg
12%
Selenium, Se
2µg
4%
Sodium, Na
154mg
10%
Water
45g
2%

Corn Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Corn Cooking Tip

Vegetable should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.