This recipe makes 6 servings
|Per serving: about||-|
|total fat||9 g|
|sat. fat||4 g|
- Portion size: 6
This dish is like a quiche without the crust. Serve it for supper, lunch or brunch with a side salad and sourdough bread. If you want to use frozen corn, add 1 tbsp (15 mL) granulated sugar.
- 2-1/2 cup 2-1/2cupcorn kernels, (3 cobs)
- 1/2 1/2sweet red peppersweet red peppers, chopped
- 4 4eggeggs, beaten
- 3/4 cup 3/4cuplight sour cream
- 1/2 cup 1/2cupshredded old Cheddar cheese
- 1/2 tsp 1/2tspsalt
- 1/4 tsp 1/4tsppepper
Sprinkle corn and red pepper in greased 6-cup (1.5 L) shallow casserole dish. In bowl, whisk together eggs, sour cream, cheese, salt and pepper; pour over corn mixture.
Bake in 350°F (180°C) oven until golden brown and slightly puffed, about 1 hour.
Source : Canadian Living Magazine: September 2007