Corn Quiche Recipe – 4 Points +

Corn Quiche

Believe it or not, I got the idea for this delicious, crustless Corn Quiche recipe from one of my son’s preschool teachers. The teachers had helped the kids make this one day for their afternoon snack, and when I came to pick up my son, he was still sitting at the table gobbling his down. One of his teachers, Ms. Sylvia, told me that he LOVED it. And it was pretty clear that was true. So, I was excited to recreate it for him at home, and figured I could transform it into a Weight Watchers friendly quiche too! So Ms. Sylvia told me what was in it, and I went to work putting it all together later that week. Because I was wanting to keep the quiche low in Points Plus, I used EggBeaters instead of real eggs. If you prefer real eggs, you’ll want to use 3 large ones in place of the EggBeaters, but it will increase the Points Plus value a bit. It turned out absolutely perfect, and incredibly delicious. And just 4 Points Plus per serving. Thank you, Ms. Sylvia! Your quiche was a hit!

Corn Quiche

Creamy, sweet and comforting, this simple corn quiche was a total hit. Serve it for breakfast, brunch or dinner and enjoy without feeling an ounce of guilt.

Ingredients

  • 1 cup liquid egg substitute (like Egg Beaters)
  • 1 15 oz can corn, drained
  • 1 cup 2% milk
  • 1/2 cup reduced fat cheddar cheese, shredded
  • 1/4 cup whole wheat flour
  • 1 tsp baking powder
  • 1 tsp onion powder
  • Salt & pepper to taste

Instructions

  1. Preheat oven to 375 degrees. Spray a pie pan or baking dish with nonfat cooking spray.
  2. Combine all ingredients, except for 1/2 of the corn, in a blender and process until well combined. Stir in remaining corn and pour into pie pan.?Place in oven and bake for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving. Cut into 6 slices.

Preparation time: 10 minute(s)

Cooking time: 40 minute(s)

Diet type: Vegetarian

Diet tags: Low calorie, Reduced fat, High protein

Number of servings (yield): 6

Culinary tradition: USA (Traditional)

Calories: 145

Fat: 3.5g

Protein: 10g

Entire recipe makes 6 servings
Serving size is 1 slice
Each serving = 4 Points +

PER SERVING: 145 calories; 3.5g fat; 20.5g carbohydrates; 10g protein; 2g fiber


Comments

  1. I AM GLUTEN FREE , AND CAROL FENSTER IS THE QUEEN OF GLUTEN FREE RECIPES THAT ACTUALLY ALL TASTE AWESOME. SHE HAS A VERY GOOD PIZZA CRUST THAT I MAKE ALL THE TIME.YOU CAN ALSO PRE COOK THESE AND FREEZE THEM WOULD THIS WORK IN THIS RECIPE AND ALSO FOR SOME OF THOSE FLAT BREAD RECIPES ?ALSO DOES W.W. HAVE ANY GLUTEN FREE RECIPE’S.I AM NOT UP ON MY W.W. KNOWLEDGE, I USED TO BE A MEMBER AND I LOST 4671/2 LBS. IN 4 YRS. IT WAS AWESOME .MOST OF IT I HAVE KEPT OFF SO I WOULD LOVE TO BE ABLE TO GET SOME NEW RECIPES GLUTEN FREE THANK YOU GRAMMIE’B’

  2. I just started back on WW, and this sounds soo yummy.

  3. Jennifer says:

    This looks delicious! I’ve never maid a quiche and wondering if I can add fresh spinach?

  4. This sounds like the corn pudding my mom used to make for the holidays. It was always my favorite.

  5. Laura P. says:

    Hi there! Since I’m starting to see sweet corn on the cob in stores now, I might consider making this with fresh corn instead of canned. How much would you recommend? I’m never sure about the drained volume of canned stuff. Would it be about a cup and a half? Two cups?

    This looks super-tasty, and I’m really eager to give it a try, maybe with some roasted jalapeños added!

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