From “I Love Corn” by Lisa Skye/Andrews McMeel Publishing, LLC. Feel free to substitute low-fat or soy milk.
- 2 cups fresh corn kernels (about 3 medium-size ears)
- ¼ cup olive oil
- 1 teaspoon salt
- 5 large eggs
- 2 cups cooked brown rice
- 1 small red pepper, seeded and cut into small dice
- 1 small bunch scallions, white and green parts, chopped
- Pinch of crushed red pepper
- 1 cup whole milk
- Freshly ground black pepper
- 1/4 cup chopped fresh cilantro (or parsley, if preferred)
- 4 ounces goat cheese, crumbled
Preheat the oven to broil.
Spread the corn kernels on a baking sheet and drizzle with 2 tablespoons of the olive oil and ¼ teaspoon of the salt. Broil the corn for 5 to 8 minutes, or until browned and toasty. Set aside to cool.
Lower the oven temperature to 450 degrees.
Lightly beat one of the eggs and stir it into the cooked rice. Press the mixture into the bottom of a 9-inch pie pan to make an even crust all along the bottom and sides. Place it in the center of the oven and bake for 10 minutes. Remove from the oven and set aside.
Lower the oven temperature to 350 degrees.
Heat the remaining 2 tablespoons of olive oil in a small pan over medium heat. Sauté the red pepper and scallions with ¼ teaspoon of the salt and the crushed red pepper for 5 to 7 minutes, or until the red pepper has softened but still has a little crunch.
Whisk together the remaining four eggs with the milk, the remaining ½ teaspoon of salt, and a few grinds of black pepper. Stir in the roasted corn, red pepper, scallions, cilantro and goat cheese. Pour the mixture into the crust and bake on the center rack for 30 to 35 minutes, until the quiche is set.
Let cool for about 10 minutes before slicing and serving warm. Serves 6.
Per serving: 362 calories; 21 g fat (7 g saturated fat; 50 percent calories from fat); 30 g carbohydrates; 198 mg cholesterol; 573 mg sodium; 14 g protein; 3 g fiber.