Iowa Quiche Lorraine

Iowa Quiche Lorraine

Serves 8

1 Pillsbury refrigerated unbaked 9-inch piecrust
2/3 cup Carnation Nonfat Dry Milk Powder
1 1/2 cups water
2 eggs or equivalent in egg substitute
2 cups fresh or frozen whole-kernel corn, thawed
2 (3/4-ounce) slices Kraft reduced-fat Swiss cheese, shredded
1 full cup (6 ounces) diced Dubuque 97% fat-free ham or any extra-lean ham
1 teaspoon dried onion flakes
1 teaspoon dried parsley flakes
1/2 teaspoon JO's Lemon Herb Pepper Seasoning

Preheat oven to 400 degrees. Place piecrust in a deep dish 9-inch pie plate and flute edges. In a large bowl, combine dry milk powder and water. Stir in eggs. Add corn, Swiss cheese, ham, onion flakes, parsley flakes, and JO's Lemon Herb Pepper Seasoning. Mix well to combine. Spread mixture into prepared piecrust. Bake for 15 minutes. Lower heat to 375 degrees and continue to bake for 40 to 45 minutes or until center is set. Place pie plate on a wire rack and let set for 5 minutes. Cut into 8 servings.

HINT:
1. Thaw corn by placing in a colander and rinsing under hot water for one minute.
2. Use any reputable brand for JO's Lemon Herb Pepper Seasoning.

Each serving equals:
HE: 1 Bread, 1 Protein (limited), 1/4 Skim Milk, 1/2 Slider, 10 Optional Calories
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221 Calories, 9gm Fat, 10gm Protein, 25gm Carbohydrate,
411mg Sodium, 77mg Calcium, 1gm Fiber
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DIABETIC: 1 1/2Starch/Carbohydrate, 1 Meat, 1 Fat

"Corn... On & Off the Cob Cookbooklet, page 49."