Bill wrote "real men DO eat quiche if it's Mexicali Quiche".
1 Pillsbury refrigerated unbaked 9-inch piecrust 3/4 cup (3 ounces) shredded Kraft reduced-fat Cheddar Cheese 1 cup frozen whole-kernel corn, thawed 1/2 cup sliced green onion 2/3 cup Carnation Nonfat Dry Milk Powder 1 cup water 1 cup chunky salsa (mild, medium or hot)* 2 eggs or equivalent in egg substitute 1/2 cup Land 'O Lakes fat-free sour cream
Preheat oven to 425 degrees. Place piecrust in a 9-inch pit plate and flute edges. Prick sides and bottom with the tines of a fork. Bake for 10 minutes or until lightly browned. Remove from oven and sprinkle Cheddar cheese evenly over bottom of crust. Layer corn and onion over cheese. In a small bowl, combine dry milk powder, water, 1/2 cup salsa, and eggs. Mix well with wire whisk. Bout mixture over vegetables. Cover edge of crust with strip of foil. Bake for 15 minutes. Lower heat to 350 degrees and bake for another 30 minutes or until knife inserted in center comes out clean. Place pie plate on a wire rack and let set for 10 minutes. Cut into 8 pieces. When serving, garnish each piece with 1 tablespoon salsa and 1 tablespoon sour cream.
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