Ingredients
1
crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crust (2 Count), softened as directed on box
1
cup half-and-half or milk
4
eggs, beaten
3/4
cup frozen corn, thawed, well drained (from 14.4-oz bag)
3
tablespoons sliced green onions (3 medium)
1
to 2 tablespoons finely chopped seeded jalapeño chile
1
cup shredded cheddar cheese (4 oz)
Preparation
Heat oven to 375°F. Unroll pie crust; place crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie. Do not prick crust. Bake 10 minutes (if crust puffs up in center after baking, gently push down with bottom of metal measuring cup). Cool 10 minutes.
In medium bowl, mix half-and-half, eggs, 1/2 teaspoon salt and 1/4 teaspoon pepper until well blended. Layer corn, 2 tablespoons of the green onions, the jalapeño chile and shredded cheese in crust-lined plate. Pour egg mixture over top.
Bake 32 to 37 minutes or until knife inserted in center comes out clean; if needed, cover edge of crust with foil during last 5 to 10 minutes of baking to prevent excessive browning. Let stand 5 minutes before serving. Garnish with remaining green onion; cut into wedges.
