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Sweet Corn Quiche


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  • 1 refrigerated pie crust
  • 5 Eggland's Best eggs (large)
  • 2 tablespoons butter, melted
  • 1 teaspoon salt
  • 1/4 cup skim milk
  • 1/2 cup shredded cheddar cheese, low-fat
  • 1/2 cup sour cream, fat-free
  • 1 1/2 cups corn kernels (if frozen, thawed)



Step 1

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 8-10 minutes.

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


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