PASTA: Crustless Corn Quiche

[Guest guest]

* Exported from MasterCook II *

 

Crustless Corn Quiche

 

Recipe By : 366 Delicious Ways to Cook Pasta w/Vegetables

Serving Size : 6 Preparation Time :0:00

Categories : Casseroles Pasta

Savory Pies & Tarts

 

Amount Measure Ingredient -- Preparation Method

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1/2 tablespoon soft butter

1 cup coarsely grated Monterey Jack cheese

2 cups fresh bread crumbs made in a food

processor from Italian white bread --

slightly toasted

1 cup cooked corn kernels

1 cup slightly undercooked small elbows or any

small macaroni

1/4 cup finely chopped green bell pepper

2 tablespoons finely chopped onion

3 eggs

1 cup milk (whole or lowfat)

1/4 teaspoon salt

1/8 teaspoon white pepper

 

Preheat the oven to 350 degrees F.

 

Butter a 10 or 9-inch pie pan and sprinkle 1/2 cup of the cheese on

the bottom. Sprinkle 1 cup of the crumbs over the cheese. Add the

corn, elbows, bell pepper, and onion. Beat together the eggs, milk,

and seasonings. Pour the mixture evenly over the vegetables and

pasta. Top with the remaining 1 cup of crumbs and 1/2 cup of cheese,

pressing them down slightly with the back of a spoon.

 

Bake in the middle of the oven for 25 to 30 minutes, or until a knife

inserted near the center comes out clean. Let stand for 10 minutes

before cutting.

 

Per serv: 222 cal, 11 g fat (42% cals from fat), 129 mg chol, 320 mg

sod

 

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NOTES : Here's a festive way to use up a cup of leftover macaroni.The

cheese and crumbs make a no-work crust.