Broccoli Corn Quiche

15 mL (1 tbsp)

cooking oil

125 mL (1/2 cup)

onion, chopped

500 mL (2 cups)

broccoli florets, chopped (or frozen, thawed)

250 mL (1 cup)

kernel corn, fresh (or frozen, thawed)

unbaked 22 cm (9 in) pie shell

250 mL (1 cup)

sharp Cheddar cheese, grated

57 mL (2 oz)

jar of sliced pimiento, drained, chopped

eggs

15 mL (1 tbsp)

all-purpose flour

2 mL (1/2 tsp)

salt

1 mL (1/4 tsp)

pepper

300 mL (1 ¼ cups)

skim evaporated milk

5 mL (1 tsp)

dill weed

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 175º C (350º F) oven for 50 to 60 minutes until knife inserted in centre 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.

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