Tasty Tuesday: {Guest Post} South of the Border Quiche

Now that we’re well into spring, it’s time to step away from those heavy, stick-to-your-ribs kind of dishes and start cooking lighter. Brisk, chilly weather calls for thick and hearty soups and stews, but warm spring nights call for chilled dishes and fresh salads that won’t weigh you down.

Even if you’re a big fan of salads, it’s pretty likely that eating one at every meal would get old pretty fast. Which is why when you’re looking for ways to incorporate fresh spring flavors into easy lunch and dinner recipes, there’s often a little creativity required.

Luckily, there are plenty of ways to incorporate produce into everyday meals that don’t look or feel nearly as wholesome as they actually are, and this recipe for South of the Border Quiche is a perfect example; nutritious warm-weather foods like corn, cilantro, tomatoes, red pepper and onion are hidden inside a light egg-y filling. And because the recipe calls for egg substitute rather than shell eggs, you’re saving lots of unnecessary fat and calories. This is not your heavy, winter-y quiche—it’s light as air and bursting with fresh spring flavor.

And the best part? It only requires half an hour of hands-on time, meaning it’s great for busy days when you don’t feel like spending all night in the kitchen. Add this yummy quiche to your list of easy Mexican recipes for a light and delicious way to ring in spring and keep yourself feeling great.

South of the Border Quiche

Prep Time: 30 min

Total Time: 1 hour

Serves: 8 (142 calories per serving)

• 1 frozen pie crust (9-inch), thawed
• 1 tablespoon Fleischmann's® Original-stick
• 1/4 cup chopped onion
• 2 tablespoons chopped red bell pepper or pimento
• 1-1/3 cups fat free milk
• 1 cup Egg Beaters® Original (1 cup = 8 oz)
• 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 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, drained

Directions:

Preheat your oven to 450°F. Lightly prick the side of pie crust with a fork. Bake for 5 minutes or until lightly browned; set aside. Reduce oven temperature to 350°F.

Melt Fleischmann’s in a medium skillet over medium heat. Add onion and bell pepper; cook and stir for 6 minutes or until crisp-tender. Beat milk, Egg Beaters, flour, salt and black pepper in a medium bowl with a wire whisk until well blended. Add onion mixture, corn and hot pepper sauce; mix well. Pour into prepared pie crust; sprinkle with 1 tablespoon of cilantro. Cover the edge of the crust with foil to prevent overbrowning.

Bake for 30 minutes or until a knife inserted into the center comes out clean. While quiche is baking, combine drained tomatoes and the remaining cilantro in a small bowl for the salsa. When quiche is done, let stand 10 minutes before cutting into 8 slices. Serve topped with salsa (or queso fresco for any cheese-loving family members).

Author Bio: This is a guest post by Meredith K. on behalf of Ro*Tel. For more delicious and easy dinner ideas to cook this spring, visit www.ro-tel.com

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