Ingredients:
1 frozen pie crust (9-inch),
thawed1 tablespoon butter
1/4 cup chopped onion
2 tablespoons chopped red bell pepper or pimento
1-1/3 cups milk
1 cup Egg Beaters® Original
1 tablespoon all-purpose flour
1/8 teaspoon salt
1/8 teaspoon ground black pepper
1/2 cup drained canned whole kernel corn
1/8 teaspoon hot pepper sauce
1/4 cup chopped fresh cilantro, divided
1 (10 oz) can Ro*Tel Original Tomatoes & Chilies (drained)
Directions: Preheat oven to
450° F. Lightly prick side of pie crust with fork. Bake 5 minutes or until
lightly brown and set aside. Reduce oven temperature to 350° F. Melt butter in medium skillet over medium heat.
Add onion and bell pepper and cook for 6 minutes or until crisp and tender, stirring often. Beat
the milk, Egg Beaters, flour, salt and black pepper in medium bowl with wire whisk
until well blended. Now add the onion mixture, corn and hot pepper sauce mixing well. Pour
into the prepared pie crust and sprinkle with 1 tablespoon of the cilantro. Cover edge
of crust with aluminum foil to prevent overbrowning. Bake for 30 minutes or until knife inserted in center
comes out clean. Meanwhile, combine the drained tomatoes and the remaining cilantro
in a small bowl for the salsa. When quiche is done, let stand for 10 minutes before
cutting into slices. Serve topped with the salsa. ~ Chef
~
