Quick fix

Corn, Cheddar and Tomato Quiche

6 servings | Prep Time: 10 Minutes | Start to Finish: 55 Minutes

• 1 cup milk
• 4 eggs or 1 cup fat-free egg product
• ¼ cup chopped fresh cilantro
• ½ teaspoon chili powder
• ¼ teaspoon salt
• ¼ teaspoon pepper
• 1 cup frozen corn, thawed
• ¾ cup shredded reduced-fat Cheddar cheese (3 oz)
• 1 medium tomato, seeded, chopped (¾ cup)

1 Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray.

2 In medium bowl, beat milk, eggs, cilantro, chili powder, salt and pepper with fork or whisk until blended. Stir in corn, cheese and tomato. Pour into pie plate.

3 Bake 30 to 35 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before cutting.

1 Serving: Calories 140; Total Fat 7g (Saturated Fat 3.5g, Trans Fat 0g); Cholesterol 140mg; Sodium 260mg; Total Carbohydrate 9g (Dietary Fiber 1g); Protein 10g Exchanges: ½ Other Carbohydrate, ½ Lean Meat, 1 Medium-Fat Meat Carbohydrate Choices: ½

Use It Up Add a cup of leftover cooked veggies or canned black beans instead of the corn.

Make a Meal Partner this delicious quiche with a mixed-greens salad dressed with your favorite vinaigrette.