Broccoli Corn Quiche

Ingredients

1 tbsp (15 mL) cooking oil
1/2 cup (125 mL) onion, chopped
2 cups (500 mL) broccoli florets, chopped (or frozen, thawed)
1 cup (250 mL) kernel corn, fresh (or frozen, thawed)
1 unbaked 9 inch (22 cm) pie shell
1 cup (250 mL) sharp cheddar cheese, grated
2 oz (57 mL) jar of sliced pimiento, drained, chopped
3 eggs
1 tbsp (15 mL) all purpose flour
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
1 1/4 cups (300 mL) skim evaporated milk
1 tsp (5 mL) dill weed

Directions

Heat cooking oil in large frying pan on medium. Add onion and cook for 5 to 10 minutes, stirring often, until softened. Add broccoli and corn and stir. Cook for about 3 minutes, stirring occasionally, until broccoli is tender-crisp, then cool.

Spoon into pie shell and spread evenly. Sprinkle with cheese and pimiento.

Beat eggs, flour, salt and pepper with whisk in medium bowl until smooth. Add evaporated milk and dill weed. Beat well and pour over cheese. Bake on bottom rack in 350 F (175 C) oven for 50 to 60 minutes until knife inserted in center comes out clean. Let stand for 10 minutes before serving.

Makes: 6 servings

Preparation: 20 minutes

Baking: 60 minutes

Standing: 10 minutes

Nutrients per piece:

Calories: 335
Protein: 15 g
Carbohydrate: 27g
Fat: 18.8 g

Credit to: Company's Coming, "The Egg Book". To purchase a copy of this new book, go to The Store.