Mexican Corn Quiche

INGREDIENTS

• 2 pie crusts
• 1 tablespoon butter
• 1/4 cup chopped onion
• 2 tablespoons chopped red bell pepper or pimento
• 1-1/3 cups milk
• 6 eggs
• 1 tablespoon all-purpose flour
• 1/8 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1 small drained canned whole kernel corn or tex-mex corn and forget the chopped peppers
• 1/8 teaspoon hot pepper sauce
• 1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, drained

DIRECTIONS

1. Preheat oven to 450°F. Lightly prick side of pie crust with fork. Bake 5 minutes or until lightly browned; set aside. Reduce oven temperature to 350°F.
2. Melt butter in medium skillet over medium heat. Add onion and bell pepper; cook and stir 6 minutes or until crisp-tender. Beat milk, eggs, flour, salt and black pepper in medium bowl with wire whisk until well blended. Add onion mixture, corn, ro-tel and hot pepper sauce; mix well. Pour into prepared pie crust, if extra filling, pour into small dish. Cover edge of crust with aluminum foil to prevent overbrowning if needed.
3. Bake 30 minutes or until knife inserted in center comes out clean. When quiche is done, let stand 10 minutes before cutting into 8 slices.

Adapted from Ro-tel's South-of-the-Border Quiche